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Braised Red Cabbage
(Rodkaal)
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| What You Need: |
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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
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| How To Cook: |
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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.
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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.
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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.
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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.
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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.
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6. About 10minutes before the cabbage is finished, stir in the jelly and grated apple, replace the cover and complete the cooking.
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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.
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8. In any case, serve hot, as an accompaniment to a stuffed loin of pork or goose to complete the traditional Danish Christmas dinner.
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