Danish Braised Cabbage

Danish Braised Cabbage

  • Prep Time: 20 mins
  • Total Time: 2 hrs 50 mins
  • Servings: 4-6

    • About This Recipe

    “This red cabbage recipe is a tangy addition to meals, and it’s quite easy to prepare. Note that the flavor deepens and improves if you prepare the dish a day ahead, refrigerate it, and then reheat it on the stove or in a 325-degree oven before serving.”

    Ingredients

  • 1mediumred cabbage( about 2 pounds)
  • 4tablespoonsbutter, cut in small pieces
  • 1tablespoonsugar
  • 1teaspoonsalt
  • 1/3 cupwater
  • 1/3 cupvinegar
  • 1/4 cupred currant jelly
  • 2tablespoonsgrated apples

    • Directions

  • Preheat oven to 325 degrees.
  • Wash cabbage, remove outer leaves, and cut in half lengthwise; remove core; slice or chop fine, using a knife or food processor.
  • In a heavy 4- or 5-quart casserole, combine butter, sugar, salt, water, and vinegar.
  • Bring to a boil on the stove; add cabbage and toss well to coat.
  • Bring to a boil; cover casserole, and place in oven.
  • Bake for 2 hours.
  • Check occasionally and add some water if all the liquid has cooked away.
  • Ten minutes before cooking is finished, stir in jelly and apple; replace cover.

    • Reviews

  • “This got a big “High-Five” from my Thanksgiving guests (I never hesitate to use them as guinnea pigs!!).My just-turned-21 yr. old nephew even asked me for the recipe and took the left-overs home with him.I usually make a sweet-and-sour German red cabbage dish, but I didn’t have bacon, wasn’t going to run back to the store AGAIN, etc, and then I found this recipe.I used green cabbage, and it might not be as pretty, but it sure went fast.”

  • “I too have made this dish many times, but never with the jelly-what a great addition. The sweet sour flavours are hard to beat.It was wonderful on a cold wintery night, and I’m looking forward to left-overs tomorrow to test your theory Miller. Thanks for another great recipe.”

  • “I am rating this the same day that it is posted because I have made this dish many times and it is excellent the red current jelly gives it a nice tang.The Danes make this recipe a lot but it does lean towards being Swedish.I also use green cabbage and it is equally as good. Of course the red cabbage gives a nice variation of color with other veggies on the dinner plate. Thanks Miller”

  • “This was my first time cooking red cabbage and it was really good. We ate it with perogi’s, wurst and German rye bread from the German deli.It made a great addition to the meal.Very tasty.”

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