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Recipe

Sweet & Sour Spiced Cabbage

Tuukka Koski

Servings: 8

Braising cabbage with butter, apple juice, red currant jelly, and spices gives it amazingly rich flavor (the dish is an essential part of a traditional Scandinavian holiday meal). Leftovers are delicious on smørrebrød, the iconic Danish open-faced sandwiches.

Ingredients

  • 2 oz. (4 Tbs.) salted butter
  • 1 large (3-lb.) red cabbage, halved, cored, and sliced 3/4 inch thick
  • 2 cups unsweetened apple juice
  • 1 medium yellow onion, finely chopped
  • 1/3 cup apple cider vinegar
  • 1/4 cup red currant jelly
  • 3 bay leaves
  • 1 cinnamon stick
  • 1 star anise
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 15
  • Sodium (mg): 500
  • Carbohydrates (g): 23
  • Fiber (g): 3
  • Protein (g): 2

Preparation

  • Melt the butter in a 6-quart pot over medium heat. Add the cabbage and cook, stirring occasionally, until just wilted, about 6 minutes. Add the apple juice, onion, vinegar, jelly, bay leaves, cinnamon, star anise, and 1 Tbs. salt. Cover and simmer, stirring occasionally and adjusting the heat as needed, until the cabbage is very tender, about 2 hours. If there is a lot of liquid in the pot, boil uncovered until only about 1/2 inch remains. Remove and discard the whole spices, season to taste with salt and pepper, and serve.

Make Ahead Tips

The cabbage can be cooked and refrigerated up to 5 days ahead; gently reheat to serve.

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