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.
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