"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Braised Red Cabbage Recipe

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This recipe for Braised Red Cabbage, by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 medium head red cabbage (2- 2 lbs.)
4 Tbsp. butter, cut into small pieces
1 Tbsp. sugar
1 tsp. salt
1/3 cup water
cup white vinegar
cup red currant jelly
2 Tbsp. grated apple

Directions:
Directions:
Wash, cut, and shred cabbage (should get 9 cups). Preheat oven to 325 degrees. Combine butter, sugar, salt, water, and vinegar in a heavy, stainless steel pan (4-5 quart casserole). When the mixture comes to a boil, add the cabbage and toss thoroughly with two wooden spoons or forks. Bring to a boil again, cover tightly, and place the pan in the center of the oven to braise for 2 hours. Check occasionally and add a little water if it seems to dry. Ten minutes before cabbage is done, add jelly and grated apple, replace cover and complete cooking. Better if allowed to rest for a day in the refrigerator. Reheat on top of stove or in 325 degree oven. Serve as accompaniment to a stuffed loin of pork or goose to complete traditional Danish Christmas dinner.

Personal Notes:
Personal Notes:
Gourmet Club: Scandinavian Dinner, December 12, 1975

 

 

 

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