Braised Red Cabbage
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!
- 15 oz. red cabbage
- 1½ cup white vinegar
- 1 cup water
- 1 tbsp. Stevia
- 1 tsp. 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
This recipe makes 10 servings of braised red cabbage.
The jelly may seem like it would add plenty of sweetness on its own, but both the Stevia and the sugar in the jelly are necessary to balance the acidity of the vinegar.
The cabbage can be stored in the fridge for at least several days and up to a few weeks in quality air-tight containers. The vinegar acts as a great preservative.
When you're ready to enjoy, it can be reheated gently or eaten cold.
You can also freeze it and reheat it in the microwave, but it will get a bit mushy.
Calories: 68kcal | Carbohydrates: 17.4g | Protein: 0.7g | Fat: 0.1g | Sodium: 239.6mg | Potassium: 108.7mg | Fiber: 0.9g | Sugar: 15.9g | Vitamin A: 475IU | Vitamin C: 33.3mg | Calcium: 20mg | Iron: 0.3mg | Net carbs: 16.5g