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Danish Braised Cabbage


Today's red cabbage recipe is a traditional element in a Danish Christmas dinner. It's also a tangy addition to regular meals, and it's quite easy to prepare. Note that the flavor deepens and improves if you prepare the dish a day ahead, refrigerate it, and then reheat it on the stove or in a 325-degree oven before serving. Serves 4-6.

1 medium red cabbage (about 2 pounds)
4 tbsp butter, cut in small pieces
1 tbsp sugar
1 tsp salt
1/3 c water
1/3 c vinegar
1/4 c red currant jelly
2 tbsp grated apple

Preheat oven to 325 degrees. Wash cabbage, remove outer leaves, and cut in half lengthwise. Remove core. Slice or chop fine, using a knife or food processor.

In a heavy 4- or 5-quart casserole, combine butter, sugar, salt, water, and vinegar. Bring to a boil on the stove. Add cabbage and toss well to coat. Bring to a boil; cover casserole, and place in oven.

Bake 2 hours. Check occasionally and add some water if all the liquid has cooked away. Ten minutes before cooking is finished, stir in jelly and apple; replace cover.

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