Braised Red Cabbage (Denmark)

This is traditionally served for Christmas dinner. The flavor improves if you prepare the dish a day in advance, refrigerate it, and then reheat it on the stove or in a 325 degree F oven before serving.


  • 1 medium red cabbage (about 2 pounds)
  • 4 tablespoons butter, cut into small pieces
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/3 cup water
  • 1/3 cup vinegar
  • 1/4 cup red currant jelly
  • 2 tablespoons grated apple


  1. Heat oven to 325 degrees F.
  2. Wash cabbage, remove outer leaves, and cut in half lengthwise. Remove core. Slice or chop fine, using a knife or food processor.
  3. In a heavy 4- or 5-quart casserole, combine butter, sugar, salt, water and vinegar. Bring to a boil on the stove.
  4. Add cabbage and toss well to coat. Bring to a boil; cover casserole, and place in oven.
  5. Bake for 2 hours. Check occasionally and add some water if all the liquid has cooked away.
  6. Ten minutes before cooking is finished, stir in jelly and apple; replace cover.

Serves 4 to 6.

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