Friday, December 18, 2009

Braised Red Cabbage


Thought you might enjoy a little extra special side dish for your holiday meals. It's piquant, sweet and sour flavor goes especially well with roast beef or with ham. The unique bright-red, magenta color of this traditional Eastern European dish adds a festive look to any holiday table. Yet, once you have tasted it, I am sure you will be enjoying it many more times throughout the year.

1 Tbs. unsalted butter
1 Tbs. sugar
1 tsp. coarse salt
1/3 cup water
1/3 cup white vinegar
1 (2-lbs.) head of red cabbage
1/4 cup red currant jelly
3 Tbs. cored and peeled, grated Granny Smith apple (about 1/2 apple)

Preheat oven to 325oF. Combine first five ingredients in a Dutch oven over medium heat. Bring to a boil and cook and stir until sugar is dissolved. Add cabbage and toss to thoroughly coat. Cover and bake 1 hr. 50 min. or until cabbage wilts. Stir halfway through. Stir in jelly and apple. Cover and bake 10 min. Let stand, covered, until ready to serve.