Rodkaal – Danish Braised Red Cabbage

Serves 6 – Note: best made at least one day before serving. This recipe come from a Moscow, Idaho childhood friend, Karen Barr.

1 medium head of red cabbage (about 2 lbs)
4 T butter cut into pieces
1 T sugar
1 t salt
1/3 c water
1/3 c white wine vinegar
1/4 c red or black currant jelly
2 T grated apple

Wash the cabbage, remove tough outer leaves and cut the head from pole to pole. Cut out the core and slice thinly to make roughly 9 Cups shredded cabbage.

Preheat oven to 325 degrees F. Combine butter, sugar, salt, water and vinegar in a cast iron Dutch oven or 4 – 5 qt enameled iron casserole. On the stove top, melt the butter mixture and add shredded cabbage, tossing with a wooden spoon. Bring to a boil, cover with a lid, and place the pot in the oven to braise for 2 hours.

About 10 minutes before the cabbage is finished, stir in the currant jelly and grated apple, then pop back in the oven to complete cooking.

The “piquant” taste will improve if by resting the cooked cabbage in the fridge overnight – I add a another Tablespoon of currant jelly, then reheat on top of the stove to serve hot as a side dish for pork, goose, or turkey.