My father was Danish and this was a vegetable he loved to see on the fall/winter table, especially at Christmas! You can choose to omit the red currant jelly, but it’s really a nice addition! The red cabbage goes really well with roast pork and roast goose.
2 Tbsp. unsalted butter
2 ½ lbs. red cabbage, thinly sliced
¼ cup red wine vinegar
¼ cup sugar
¾ to 1 tsp. salt or to taste
2 ½ Tbsp. red currant jelly
Brown the butter lightly on medium heat in a large, deep pot or pan, swirling occasionally until golden brown. Add the cabbage & stir well to coat; add the vinegar, sugar & salt. Bring to a boil, reduce the heat to low, cover & allow to simmer for approximately 1 hour or until tender, cooking longer if required. When the cabbage is done to your liking, stir in the red currant jelly & serve hot.
Note: the cabbage can be brought to the boil, covered, then placed into a 325 F oven, to finish cooking.