Traditionally served throughout Scandinavia as part of the smorgasbord or Christmas dinner. The apples dissolve, leaving a sweetness that is balanced by the tartness of the vinegar. To emphasize one element or the other, add either the (sweet) jelly or the (astringent) red wine. Lovely in midwinter. Other vegetables you can prepare this way: any cabbage, including white, Savoy, or Napa.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Combine the butter, sugar, and vinegar with a large pinch of salt and a sprinkling of pepper in a large deep skillet with a lid over medium heat. Bring to a boil.
Step 2
Add the cabbage, stirring to coat. When the cabbage begins to glisten and soften a bit, add the apple pieces and stir. Reduce the heat to medium-low and simmer, covered, until the cabbage is soft, about 45 minutes.
Step 3
Stir in the currant jelly or wine if you’re using it. Taste and adjust the seasoning, then serve.
Braised Cabbage with Chestnuts
Step 4
Omit the sugar from step 1. In step 2, substitute green cabbage for red and 1 cup peeled and roughly chopped chestnuts (page 453) for the apples. Cook until both chestnuts and cabbage are tender, as directed, then serve.
