SWEET & SOUR RED CABBAGE
Braised red cabbage (rødkål) is the perfect make-ahead dish. The flavour improves if it’s rested for a day in the fridge and then reheated.
1 large red cabbage
4 tablespoons butter
3 tablespoons sugar
1/2 cup red wine vinegar
¼ cup water
2 cooking apples, peeled, cored and
¾ cup redcurrant jelly
Optional garnish: thyme sprigs,
toasted sliced almonds
Remove core from cabbage and discard, along with any tough stalks and outer leaves. Slice cabbage finely.
Melt butter in a large, heavy-based pan. Stir in sugar, add cabbage and cook several minutes, stirring constantly.
Add vinegar and water and season to taste with salt and freshly ground black pepper. Cover and simmer over gentle heat for 1 1/2 hours or until cabbage is quite tender, stirring occasionally.
Add apples and redcurrant jelly, stirring until jelly dissolves. Taste the cabbage at this point and adjust the flavour to your liking by adding extra sugar or vinegar.
Cover once more and cook slowly for a further 30 minutes, stirring occasionally. Allow the cabbage to cool and refrigerate overnight.
Reheat slowly on the stovetop or covered in the oven. Serve hot. If desired, garnish with fresh thyme and lightly toasted sliced almonds. Serves 6