Braised Red Cabbage
This braised cabbage recipe is a great side dish to serve with a wide variety of entrees and goes especially well with roast pork and our Scandinavian-Style Roasted Venison Tenderloin.
With only five ingredients, it’s incredibly simple to prepare, and can be made ahead and refrigerated, so it’s a great choice for entertaining too.
Braised Red Cabbage
Yield:
4 to 6 servings
Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
This simple side dish of braised red cabbage flavored with apple cider and currant jelly makes a nice accompaniment for a wide variety of main dishes.
Ingredients
- 1 medium head red cabbage, cored and thinly sliced (about 2-1/2 pounds)
- 1-1/2 teaspoons salt
- 1 tablespoon butter
- 1/2 cup apple cider
- 1/2 cup currant jelly
Instructions
- Add the cabbage to a 4 to 5 quart dutch oven, season with salt and toss to combine.
- Add the butter and cider and cook over medium-high heat, stirring occasionally, until the cabbage has wilted, about 10 minutes.
- Reduce the heat to medium, add the currant jelly and cover the pan.
- Continue cooking, stirring every five minutes or so, until the liquid has evaporated and the cabbage is nicely glazed, 20 to 25 minutes longer.
Notes
Recipe Variation:
For an easy variation on this recipe, replace the apple cider with orange juice and use orange marmalade instead of currant jelly.
