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.
Make Ahead Tips
The cabbage can be cooked and refrigerated up to 5 days ahead; gently reheat to serve.
This is delicious and I like that it doesn't have too much sugar but it does not take anywhere near 2 hours to cook. The cabbage is very tender at about 45 min. Any longer and it would be mush.
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