Braised red cabbage PDF Print E-mail

Braised Red Cabbage (Denmark)

This is traditionally served for Christmas dinner. The flavor improves if you prepare the dish a day in advance, refrigerate it, and then reheat it on the stove or in a 325 degrees F oven before serving.

1 medium red cabbage (about 2 pounds)
4 tablespoons butter, cut into small pieces
1 tablespoon granulated sugar
1 teaspoon salt
1/3 cup water
1/3 cup vinegar
1/4 cup red currant jelly
2 tablespoons grated apple

Preheat oven to 325 degrees F. 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 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.

Serves 4 to 6.

Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack