Recipe: Braised Red Cabbage (Swedish version using dried cherries and apple juice)

BRAISED RED CABBAGE

"I always thought that good bacon was necessary to make a flavorful red cabbage dish until I discovered this delicate Swedish version, which I find more to my liking. By combining red wine vinegar, red currant jelly, and dried cherries, the balance of sweet and sour is just right. Once all the ingredients are tossed together, the pot is cove sred and braised for 1 hour, making the preparation rather effortless and the result superb. An essential served with any roasted goose feast, this vegetable also goes beautifully with duck and roasted pork dishes."

1 large red cabbage (about 2 1/2 pounds), cored, halved, and tough outer leaves discarded
2 tablespoons unsalted butter
1 cup dried cherries
1/4 cup red wine vinegar
1/4 cup apple juice
1/4 cup red currant jelly
1 tablespoon sugar
Salt and coarsely ground black pepper, to taste

Preheat the oven to 325 degrees F.

Cut the red cabbage into thin slices and set aside.

Melt the butter in a large, heavy, ovenproof pot over medium heat. Add the cherries and cook until they begin to soften, 2 minutes, stirring.

Add the cabbage, vinegar, apple juice, red currant jelly, sugar; salt, and pepper. Cook over low heat until the cabbage begins to wilt, 5 minutes, stirring occasionally. Cover and braise in the oven for 1 hour. The cabbage will be tender and the liquid slightly thickened.

Serve hot. This dish may be stored covered in the refrigerator for up to 3 days.

Makes 6-8 servings
Source: Sheila Lukins All Around the World Cookbook by Sheila Lukins