Ingredients
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4
-
2
-
3
-
-
-
1
-
2
-
1/4
-
-
-
-
-
-
-
Directions
Braised Red Cabbage With Apples – Scandanavia, My Norwegian great-grandmother Alice used to make this dish at Christmas She didn’t leave me the recipe! I remember she used jam in it This is one could be close It is from The Best Recipes in the World by Mark Bittman , i made exactly as written but thought it was too buttery (crazy, i know!) but honestly the strongest flavor was the butter dunno if butter from grass-fed cows is more butter-esque?? anyway, i will definitely make this again just with less butter and i will probably use balsamic vinegar to punch up that flavor , Fantastic recipe that cooked itself Good thing because I was making so many dishes that this one was on the stove a little longer than it should have been but it was perfect! I wouldn’t change a thing about this recipe and it was so good with all of the other dishes Thanks!
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Steps
|
1
Done
|
Combine the Butter, Sugar, and Vinegar With a Large Pinch of Salt and Sprinkling of Pepper in a Large Deep Skillet With a Lid Over Medium Heat. Bring to a Boil. |
|
2
Done
|
Add the Cabbage, Stirring to Coat. When the Cabbage Begins to Glisten and Soften a Bit, Add the Apple Pieces and Stir. |
|
3
Done
|
Reduce the Heat to Medium-Low and Simmer, Covered, Until the Cabbage Is Soft, About 45 Minutes. |
|
4
Done
|
Stir in the Currant Jelly. Taste and Adjust the Seasoning, Then Serve. |
