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.
1/4 cbutter, softened to room temperature
1/2 cred onion, diced (1/2-inch)
20 ozred cabbage, shredded
1/2 cwhite vinegar
1/4 ccurrant jelly
How to Make Red Cabbage
- Brown butter lightly in a Dutch oven or heavy pot over low heat, stirring with a wooden spoon.
- Add onion and cabbage. Stir well.
- Add vinegar, sugar an salt. Cover and simmer 1 hour an 20 minutes, r until cabbage is soft, stirring occasionally.
- cool cabbage to room temperature and refrigerate in covered container overnight before serving. Rewarm over medium heat.