Braised Red Cabbage

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This dish is a great side for many pork and poultry dishes. It can be served hot, or at room temperature and can be made ahead and kept for several days in the refrigerator.

Braised Red Cabbage

Ingredients ~
2 small heads red cabbage - about 3 pounds
1 medium red onion, sliced
1/2 to 1 cup orange juice
1 tablespoon butter
1/2 cup low-sugar orange marmalade
1/4 cup balsamic vinegar
1 tablespoon sugar
1/2 teaspoon ground ginger
Salt and freshly ground black pepper

Preparation ~
Slice the heads of cabbage in half lengthwise and remove the tough core and outer leaves. Chop the cabbage roughly and add to a 4 to 5 quart pot in several layers with the sliced onion in between, seasoning each layer with salt. Add the first 1/2 cup orange juice, cover, and start cooking over medium to medium-low heat.

Continue to cook the cabbage until wilted and tender, 30 to 45 minutes, adding extra orange juice in small amounts to prevent burning and sticking.

While the cabbage cooks, melt the butter in a small saucepan over medium heat. Add the marmalade, balsamic vinegar, sugar, and ground ginger stirring until sugar dissolves completely and the mixture is smooth. Set aside.

Once cabbage is cooked through, add the marmalade mixture, stir to combine and season to taste with salt and plenty of freshly ground pepper.

Recipe Notes ~
For an easy variation on this recipe, use apple cider instead of orange juice, cider vinegar in place of the balsamic vinegar and currant jelly in place of the orange marmalade.