8 Reviews of Braised Red Cabbage With Apples - Scandanavia

From: evelyn/athens

On Jun 7, 2006

Really a great dish - the black current jelly provides just the right note of sweetness. Went great with sausages for tonight's dinner.

From: Chabear01

On Jun 4, 2006

Made this exactly like you said using the red currant preserves I had sitting in my cupboard. This is really a delicious dish, I expected it to be sweeter than it was, but found it to be perfectly balanced. I will use this recipe again and again. Thank you for sharing it with us.

From: Flowerfairy

On Nov 15, 2009

Very nice! I didn'nt have black currant jelly so I used a little more sugar and an extra 2 apples. It tasted almost exactly like the red cabbage we buy in a jar, and it stays good for ages!

From: bluemoon downunder

On Jun 11, 2006

A really delicious side dish - a fabulous and subtle blend of flavours - which we enjoyed immensely with meatloaf. I rather wish this were great-grandmother Alice's recipe! It's always such a privilege having the opportunity to make old family recipes, but Mark Bittman's recipes are always excellent. I didn't change a thing in making this, and I'll certainly be making it again. I've made this for the 2006 ZWT: a great Scandinavian discovery! Thank you for sharing it!

From: chef spicey

On Nov 13, 2006

delish

From: Gillian Spence

On Apr 18, 2009

I made this for my stepdad who is from Minnesota. He raved about it and took 5 helpings!! Said it was just like his mom used to make him when he was a boy. It went well with sauerbraten!

From: Thymestudio

On Jan 12, 2007

I love red cabbage, and I really liked this recipe! A lovely blend of favors. My hubby is not a real fan of cabbage, but even he ate this and enjoyed it. Thank you for posting.

From: Larawithoutau

On Sep 23, 2009

Wanted to make a nice autumn dish with the red cabbage I had from the garden. This was very good. I realized the apples were to have been peeled AFTER they were cooking in the pan. Oh well, better for you with the peels! I used a cranberry jelly since I did not have currant jelly, otherwise followed recipe, omitting salt (I cooked beer brats in the pan which add a considerable amount of sodium).Few shakes of black pepper too, very good.