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  Added: Aug 24, 2006  •  Visited (772)  •  Print version Print this recipe (50)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Braised Red Cabbage
(Rodkaal)
What You Need:
  • 1 medium head red cabbage, 2 to 2½ pounds
  • 4 tablespoons butter, cut into small pieces
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/3 cup water
  • 1/3 cup white vinegar
  • ¼ cup red currant jelly
  • 2 tablespoons grated apple

  • How To Cook:
    1. Wash the head of cabbage under cold running water, remove the tough outer leaves, and cut the cabbage in half from top to bottom.

    2. Lay the flat sides down on the chopping board, cut away the core and slice the cabbage very finely. There should be approximately 9 cups of shredded cabbage when you finish.

    3. Preheat the oven to 325°F. Combine the butter, sugar, salt, water and vinegar in a heavy stainless-steel or enameled 4- to 5-quart casserole.

    4. When it comes to a boil and the butter has melted, add the shredded cabbage and toss thoroughly with two wooden spoons or forks. Bring to a boil again, cover tightly and place in the center of the oven to braise for 2 hours.

    5. There is little danger that the cabbage will dry out during the cooking, but it is a good idea to check on the liquid level occasionally. Add a little water if it seems necessary.

    6. About 10minutes before the cabbage is finished, stir in the jelly and grated apple, replace the cover and complete the cooking.

    7. The piquant taste of red cabbage will improve if, after it has cooled, it is allowed to rest for a day in the refrigerator and then reheated either on top of the stove or in a 325°F oven.

    8. In any case, serve hot, as an accompaniment to a stuffed loin of pork or goose to complete the traditional Danish Christmas dinner.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Main Ingredient » Vegetables » Cabbage
    Dish » Side Dishes



     




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