Danish Braised Red Cabbage with Apple and Currant Jelly

What you need

• 1 kg (2 lb) red cabbage, outer leaves removed, quartered, core cut out
• 1 tart apple, peeled, cored and coarsely grated
• 100 ml (scant 1/2 cup) red wine vinegar
• 100 ml (scant 1/2 cup) water
• 4 tbsp red currant jelly, or 100 ml red currant juice
• 2 tbsp granulated sugar, more to taste
• 1 cinnamon stick
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Slice the cabbage quarters into thin shreds, about 3 mm (1/8 in) wide.

2. 2

   Put the cabbage, apple, vinegar, water, jelly, sugar, cinnamon stick, salt and pepper in a wide heavy pot.

3. 3

   Bring to a boil, stirring, then lower the heat until the liquid barely bubbles.

4. 4

   Cover and simmer, stirring every 10 min, until the cabbage is soft and deep purple, 45-50 min. Add a splash of water if the pot looks dry.

5. 5

   Take off the lid and cook 3-5 min more if a lot of liquid is left.

6. 6

   Taste and add sugar, salt or a splash of vinegar until it is balanced between sweet and sharp.

7. 7

   Fish out the cinnamon stick. Serve warm, or chill overnight and reheat, when the flavor is rounder.

Imported from maduniverset.dk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.