↞ recipe box start page
Category: Cabbage
Prep Time: Cook Time: Total Time:
4 tablespoons unsalted butter
2 tablespoons sugar
One 3-1/2-pound red cabbage, shredded
6 tablespoons red wine vinegar
2 tablespoons water
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 medium Granny Smith apples, peeled, cored and chopped
3/4 cup red currant jelly
Melt the butter in a large saucepan over moderate heat. Add the sugar and stir until it melts. Add the cabbage and cook, stirring occasionally, for two minutes. Add the vinegar, water, salt and pepper and bring to a simmer. Lower the heat and cook, covered, until the cabbage is tender, about two hours. Stir the cabbage occasionally while cooking; if the pan seems dry, add a tablespoon or two of water to prevent burning.
Stir the apples and jelly into the cabbage. Simmer the cabbage, covered, for another hour, until the apples are tender and the flavors meld. The cabbage can be made up to two days ahead (and tastes even better this way), kept covered in the refrigerator. Reheat the cabbage in a saucepan, covered, over moderately low heat. Taste a piece of cabbage and add more salt, pepper, sugar or vinegar to your taste.
CHRISTMAS CABBAGE
view my recipes
print
save
Category: Cabbage
Prep Time: Cook Time: Total Time:
4 tablespoons unsalted butter
2 tablespoons sugar
One 3-1/2-pound red cabbage, shredded
6 tablespoons red wine vinegar
2 tablespoons water
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 medium Granny Smith apples, peeled, cored and chopped
3/4 cup red currant jelly
Melt the butter in a large saucepan over moderate heat. Add the sugar and stir until it melts. Add the cabbage and cook, stirring occasionally, for two minutes. Add the vinegar, water, salt and pepper and bring to a simmer. Lower the heat and cook, covered, until the cabbage is tender, about two hours. Stir the cabbage occasionally while cooking; if the pan seems dry, add a tablespoon or two of water to prevent burning.
Stir the apples and jelly into the cabbage. Simmer the cabbage, covered, for another hour, until the apples are tender and the flavors meld. The cabbage can be made up to two days ahead (and tastes even better this way), kept covered in the refrigerator. Reheat the cabbage in a saucepan, covered, over moderately low heat. Taste a piece of cabbage and add more salt, pepper, sugar or vinegar to your taste.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.