Braised Red Cabbage with Apples

Name: Braised Red Cabbage with Apples
Yield: makes 4 to 6 servings
Ingredients: 4 tablespoons (1/2 stick) butter; 2 tablespoons sugar; 3 tablespoons red or white wine vinegar; Salt and black pepper to taste; 1 medium head of red cabbage, about 2 pounds, cored and shredded; 2 apples, preferably Cortland or Golden Delicious, peeled, cored, and cut into chunks; 1/4 cup black or red currant jelly or red wine, optional

December 14, 2011

Traditionally served throughout Scandinavia as part of the smorgasbord or Christmas dinner. The apples dissolve, leaving a sweetness that is balanced by the tartness of the vinegar. To emphasize one element or the other, add either the (sweet) jelly or the (astringent) red wine. Lovely in midwinter. Other vegetables you can prepare this way: any cabbage, including white, Savoy, or Napa.

Recipe notes

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