Braised Red Cabbage
This dish is a great side for a wide variety of roasted meats and poultry. It can be served hot, or at room temperature and can be made ahead and kept for several days in the refrigerator. We found the piquant flavor to be a nice complement for our Venison Tenderloin with Norwegian Cheese Sauce.
- 1 medium head red cabbage, thinly sliced (about 2-1/2 pounds)
- 1/2 cup apple cider
- 1-1/2 teaspoons salt
- 1 tablespoon butter
- 1/2 cup currant jelly
Add the cabbage to a 4 to 5 quart pot, pour in the cider, add the salt and toss to combine. Cook over a medium high heat, stirring occasionally, until the cabbage has wilted, about 15 minutes. Add the butter and currant jelly and continue cooking, stirring every 2 to 3 minutes, for about 20 minutes more.
Makes about 4 to 5 cups (8 servings)
For an easy variation on this recipe, use orange juice instead of apple cider and orange marmalade instead of currant jelly. Add a bit of fresh orange zest too, if desired.