(No Ratings Yet)
Loading...A classic Danish side dish, this sweet-and-sour braised red cabbage is simmered slowly with apples, vinegar, and warm spices. It pairs beautifully with roast pork, duck, frikadeller, or any festive holiday table.
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 125 kcalCalories
- 4 gFat
- 2.5 gSaturated Fat
- 22 gCarbs
- 3.5 gFiber
- 15 gSugar
- 2 gProtein
- 420 mgSodium
- 320 mgPotassium
- 55 mgCalcium
- 1.1 mgIron
- 62 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the cabbage
- 1 medium red cabbage (about 2 lbs / 900 g), cored and finely shredded
- 1 large tart apple (Granny Smith), peeled, cored, and grated
- 1 small yellow onion, finely diced
- 2 tbsp unsalted butter
- 1/4 cup water
- 3 tbsp apple cider vinegar
For the seasoning
- 3 tbsp light brown sugar
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp whole allspice (or 1/4 tsp ground)
- 1 bay leaf
- 2 tbsp red currant jelly (optional, for traditional sweetness)
Directions
- Melt the butter in a large Dutch oven or heavy pot over medium heat, then sauté the onion until soft and translucent, about 4 minutes.
- Add the shredded red cabbage, grated apple, water, apple cider vinegar, brown sugar, salt, pepper, allspice, and bay leaf; stir thoroughly to combine.
- Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 40 to 45 minutes, stirring every 10 minutes to prevent sticking.
- The cabbage is ready when it is very tender, deeply colored, and the liquid has reduced to a glossy glaze coating the strands.
- Remove the pot from the heat, discard the bay leaf, and stir in the red currant jelly until fully melted for a classic sweet-fruity finish.
- Taste and adjust seasoning with a pinch more salt or a small splash of vinegar if needed, then serve warm as a side dish.
Cook’s Notes
- This dish tastes even better the next day once the sweet-sour flavors have melded; store covered in the refrigerator for up to 4 days.
- For deeper color and flavor, add 2 tbsp of port wine or dark beer along with the water.
- Use a mandoline for uniformly thin shreds that cook evenly and look attractive on the plate.
- Traditional Danish cooks often simmer the cabbage for up to 1.5 hours for a very soft, jam-like consistency.
- Reheat gently over low heat with a splash of water to refresh the glaze before serving.
