red cabbage
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.
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prep time
15 Min
cook time
1 Hr 30 Min
method
Saute
yield
6 - 8
Ingredients
- 1/4 cup butter, softened to room temperature
- 1/2 cup red onion, diced (1/2-inch)
- 20 ounces red cabbage, shredded
- 1/2 cup white vinegar
- 1/2 cup sugar
- 2 teaspoons salt
- 1/4 cup currant jelly
How To Make red cabbage
-
Step 1Brown butter lightly in a Dutch oven or heavy pot over low heat, stirring with a wooden spoon.
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Step 2Add onion and cabbage. Stir well.
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Step 3Add vinegar, sugar an salt. Cover and simmer 1 hour an 20 minutes, r until cabbage is soft, stirring occasionally.
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Step 4cool cabbage to room temperature and refrigerate in covered container overnight before serving. Rewarm over medium heat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Diet:
Vegetarian
Tag:
#Healthy
Tag:
#Heirloom
Keyword:
#lent
Ingredient:
Vegetable
Culture:
German
Method:
Saute
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