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red cabbage

GrammiMac avatar
Recipe by
Cindy McLaughlin
@GrammiMac
Fernandina Beach, FL

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.

yield 6 - 8
prep time 15 Min
cook time 1 Hr 30 Min
method Saute

Ingredients For red cabbage

  • 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
    sugar
  • 2 tsp
    salt
  • 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.
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