Braised Red Cabbage

So once upon a time, in a land far far away, some guy made me this dish with a surprise Valentines dinner.  Long story short, I left the guy and kept the recipe but I swear I’m not a bad person. Now that I think about it, the only positive from that relationship were a couple really good recipes. Anyway, not only does this nice pinkish, purple dish go well with special occasions like Valentines day, it’s darn pretty on the plate any day! Besides the unusual splash of color it offers, I also really like the tangy-sweet combo here. Light on calories, packing some major Vitamin C and accompanying Vitamin A, calcium and iron this veggie all by itself is pretty good for you. There really aren’t that many ingredients here either to make it that bad for you, I would eat it in more quantities except I’m afraid I’d turn purple.  You may have also heard this dish called Rødkall, it is part of a traditional Danish Christmas dinner.

Messy Ingredients:

**You’ll need a large, oven safe pot and lid for this recipe**

  • 1 medium head (around 2 lbs) red cabbage, outer leaves trimmed and washed
  • 2 TBS butter (4 if you’re feeling decadent)
  • 1TBS sugar
  • 1 tsp salt
  • 1/3 cup water
  • 1/3 white vinegar
  • 1/4 cup red currant jelly (very important part don’t leave out!)
  • 2 TBS grated sour apple

Cut out the core of the cabbage and then slice very thinly.  You’ll need a large pot because this adds up quick! Preheat the oven to 325°F.  While that’s heating up, melt the butter in the bottom of the pot on the stove. Add the sugar, salt, water and vinegar and allow it to boil until the butter is melted.  Put in the cabbage in batches, tossing well until it’s all in and coated.  Cover it and put it in the middle of your oven for 2 hours.  About 10 minutes prior to it being done, take it out and add in the last two ingredients, stirring well to get the jelly mixed in and put it back in the oven to finish. Serve hot and juicy.

**Tip** This is one of those things that tastes even better the next day, usually I can’t wait to dig into it but really, every time it is better reheated.  Also remember when cooking with vinegar to stay away from using metal for prolonged times with it (like don’t store it in a metal bowl).  I can’t get away from my stainless steel pot, that can’t be helped, but vinegar will react with metals and leave a metallic taste in with the food so  you’ve been warned!

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