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This Red Cabbage Rødkål is a colorful, very flavorful side dish often served at a Danish Christmas dinner but we will serve this dish anytime!
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5 from 1 vote

Red Cabbage

Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Side Dish
Cuisine: Danish
Keyword: Red Cabbage
Author: Debbie

Ingredients

  • 1 head (about 2 ½ pounds) red cabbage
  • 2 Tablespoons butter
  • ⅓ cup white vinegar
  • 1 Tablespoon sugar, if necessary
  • ¼ cup red currant jelly
  • Salt, to taste

Instructions

  • Core the cabbage and slice into thin strips, then cut cross-wise so pieces are no longer than about 2 inches.
  • Over medium heat melt the butter in a large skillet, do not brown, then add the cabbage. Stir to coat the cabbage with the butter.
  • Let the cabbage simmer in the butter for about 15 minutes or until wilted.
  • Add the vinegar, turn the heat to low and let simmer for 1 hour and 45 minutes. *See note
  • Stir in the red currant jelly.
  • Taste. If necessary, add a little sugar. Then add some salt as you like.
  • Serve warm.

Notes

Gr8 Note:
Red Currant Jelly is available at Cost Plus World Market. If unavailable, blackcurrant preserves worked deliciously, too.
* The longer it simmers, the softer the cabbage. Covering the pan with a lid will speed up the softening. Personal preference: No cover, less time, gives the cabbage a bit of a crunch. 
Tried this recipe?Mention @Great8Friends or tag #gr8food!