Braised Red Cabbage

Steps

1. Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the cabbage and cook, stirring often, until it wilts and shines, 8 to 10 minutes.
2. Stir in the vinegar and salt. The color will brighten to a deep red-purple.
3. Add the water, jelly, sugar, cinnamon stick, bay leaves and cloves. Stir, bring to a gentle simmer, cover and turn the heat to low.
4. Cook for 1 to 1 1/4 hours, stirring every 15 minutes or so, until the cabbage is very soft but still has a little texture. Add a few tablespoons of water if it starts to look dry.
5. If a lot of liquid is left, take off the lid and simmer for 5 to 10 minutes, until the juices look glossy and cling to the cabbage.
6. Take out the cinnamon stick and bay leaves. Taste and add pepper, then balance it with more salt, a spoonful of jelly or a splash of vinegar. It should taste sweet and sour at once.

Good to know

• Make ahead: Danes often cook it days before Christmas. It keeps in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat it gently with a splash of water and taste it again.
• No red currant jelly? Use lingonberry preserves or black currant jelly. For a fruitier pot, stir in 1 grated tart apple with the jelly, or add the zest and juice of 1 orange.
• Serve it with roast pork, duck or ham. Cold leftovers are good on a ham sandwich.