Braised Red Cabbage is best known as a traditional Danish Christmas side. The unique sweet and sour, almost tangy, taste makes it a delicious treat to look forward to all year!
Braised red cabbage is one of the most traditional Danish Christmas foods.
It’s usually served as a side to pork, duck, or goose, but I will eat it with almost anything. I think it even goes well with our Christmas beef roast!
It has a very unique sweet and sour, almost tangy, taste that not everyone likes, but for those of us that do, it’s a delicacy. I only ever make it in December, but it’s one of those holiday dishes I look forward to all year.
I absolutely love this version, which has a few healthy modifications but stays very true to the traditional dish. It’s such a wonderful holiday flavor, and I just love the color it adds to every plate!
How to make braised red cabbage
This side dish is very easy to prep! You can cook it a few days in advance of a big holiday meal, or make it the same day and cook your other dishes while this one is simmering.
Step 1: Chop the cabbage into ½ inch (1.25 cm) strips
Step 2: In a big pot over high heat, fry the cabbage and Stevia for about 3 minutes
Step 3: Reduce the heat, then pour the vinegar, water, and salt over the cabbage
Step 4: Allow it to simmer for 2-3 hours (depending on how firm you like your cabbage), stirring the pot every 30 minutes
Step 4: After 2-3 hours, add the jelly, stir, and let it simmer for another 30 minutes
Serve immediately or store until you’re ready to enjoy!
My version of this recipe
The biggest difference between my recipe and the traditional preparation is that I use Stevia instead of sugar. This helps lower the calories a bit without sacrificing any taste.
There is a lot of sugar in the red currant jelly. Together, the Stevia and jelly balance the acidity of the vinegar.
The macronutrients for this recipe aren’t quite as good as the recipes we usually post here on Diabetes Strong (it’s a little high on sugar), but all the ingredients are clean and healthy.
Plus, you only eat a little bit as a side to your meat, so I wanted to post it anyways. Christmas and holiday traditions are very meaningful, so I don’t mind a small indulgence like this one!
The cabbage can be stored in the fridge for at least several days and up to a few weeks. When you’re ready to enjoy, it can be reheated gently or eaten cold.
I usually make a large batch about a week before Christmas and store it in mason jars in the fridge. With good air-tight containers like these, the cabbage will easily keep until New Year’s Eve because the vinegar is a great preservative.
You can also freeze it and reheat it in the microwave, but it will get a bit mushy if you do.
Other healthy side dishes to try
Looking for a few more sides to compliment your main course? Here are some easy and delicious recipes we think you’ll enjoy:
You can also check out this roundup of the best low carb vegan recipes.
If you try this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Braised Red Cabbage
- 15 oz. red cabbage
- 1½ cup white vinegar
- 1 cup water
- 1 tablespoon Stevia
- 1 teaspoon salt
- 5.6 oz. red currant jelly
- Chop the cabbage into ½ inch (1.25 cm) strips
- In a big pot over high heat, fry the cabbage and Stevia for about 3 minutes
- Reduce the heat and pour vinegar, water, and salt over the cabbage
- Allow it to simmer for 2-3 hours (depending on how firm you like your cabbage), stirring the pot every 30 minutes
- After 2-3 hours, add the jelly, stir and let it simmer for another 30 minutes