Red Cabbage

Red Cabbage Recipe

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Cindy McLaughlin


Recipe by Lois Laing.

This is an heirloom Danish recipe.

Giving credit where credit is due: "From Grandma's Kitchen by Marilyn Brass & Sheila Brass.

Red cabbage should be made the day before because the flavor is even better when it is reheated.


☆☆☆☆☆ 0 votes

6 - 8
15 Min
1 Hr 30 Min


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  • 1/4 c
    butter, softened to room temperature
  • 1/2 c
    red onion, diced (1/2-inch)
  • 20 oz
    red cabbage, shredded
  • 1/2 c
    white vinegar
  • 1/2 c
  • 2 tsp
  • 1/4 c
    currant jelly

How to Make Red Cabbage


  1. Brown butter lightly in a Dutch oven or heavy pot over low heat, stirring with a wooden spoon.
  2. Add onion and cabbage. Stir well.
  3. Add vinegar, sugar an salt. Cover and simmer 1 hour an 20 minutes, r until cabbage is soft, stirring occasionally.
  4. cool cabbage to room temperature and refrigerate in covered container overnight before serving. Rewarm over medium heat.

Printable Recipe Card

About Red Cabbage

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: German
Dietary Needs: Vegetarian
Other Tags: Healthy, Heirloom
Hashtag: #lent

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