Braised Red Cabbage with Currant Jelly
Braised Red Cabbage with Currant Jelly is a vibrant, tangy side dish that combines the sweetness of currants with the rich flavor of tender cabbage. Perfect for chilly evenings and family gatherings, this recipe transforms ordinary ingredients into an extraordinary culinary experience. With its stunning purple hue and delightful aroma, this dish is sure to impress at any table setting while evoking cherished memories with every bite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Side Dish
- Method: Sautéing
- Cuisine: Traditional
Ingredients
Scale
- 1 medium head red cabbage (about 2 lbs), shredded
- 1 cup currant jelly
- 1/2 cup apple cider vinegar
- 1 large onion, thinly sliced
- 2 tbsp unsalted butter
- 1 cinnamon stick
- Salt and pepper to taste
- 1 cup water or low-sodium vegetable broth
Instructions
- Remove outer leaves from the cabbage and slice it into thin strips.
- In a large skillet, melt butter over medium heat; add onions and sauté until golden brown (5-7 minutes).
- Add shredded cabbage, salt, and pepper; cook down for about 10 minutes.
- Pour in apple cider vinegar, water (or broth), and add the cinnamon stick; stir to combine.
- Add currant jelly and simmer on low heat for 30-40 minutes until tender.
- Serve warm or allow to cool before refrigerating for later use.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 100
- Sugar: 17g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 10mg
Keywords: Swap currant jelly for apple jelly or honey for different flavors. A sprinkle of nutmeg or allspice can elevate the dish beautifully. Leftovers can be stored in an airtight container in the fridge for up to five days.