Recipe: Sweet-sour red cabbage casserole


Rodkol

Makes 10 servings

Cook the cabbage long and slow for melting texture and sweet-and-sour taste. The cabbage reheats perfectly and actually tastes better when prepared a day or two ahead of time, giving the flavors time to meld. Take a little taste of the cabbage when you reheat it and make any adjustments in sweetness (sugar), tartness (vinegar) or seasoning (salt and pepper).

  • 4 tablespoons unsalted butter
  • 2 tablespoons sugar
  • One 3-1/2-pound red cabbage, shredded
  • 6 tablespoons red wine vinegar
  • 2 tablespoons water
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 medium Granny Smith apples, peeled, cored and chopped
  • 3/4 cup red currant jelly

Melt the butter in a large saucepan over moderate heat. Add the sugar and stir until it melts. Add the cabbage and cook, stirring occasionally, for two minutes. Add the vinegar, water, salt and pepper and bring to a simmer. Lower the heat and cook, covered, until the cabbage is tender, about two hours. Stir the cabbage occasionally while cooking; if the pan seems dry, add a tablespoon or two of water to prevent burning.

Stir the apples and jelly into the cabbage. Simmer the cabbage, covered, for another hour, until the apples are tender and the flavors meld. The cabbage can be made up to two days ahead (and tastes even better this way), kept covered in the refrigerator. Reheat the cabbage in a saucepan, covered, over moderately low heat. Taste a piece of cabbage and add more salt, pepper, sugar or vinegar to your taste.

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