Danish Red Cabbage (Rødkål)

Method

1. 1

   Soften the onion

   Melt the butter in a large heavy-based saucepan over low heat. Add the onion and cook for 5 minutes, stirring now and then, until soft but not browned.

2. 2

   Wilt the cabbage

   Add the cabbage and grated apple. Cook over medium heat for 3 minutes, stirring, until the cabbage begins to wilt and looks glossy with butter.

3. 3

   Add the seasonings

   Stir in the vinegar, water, sugar, salt, cloves, cinnamon stick and bay leaves.

4. 4

   Simmer the cabbage

   Bring to a gentle simmer over medium heat, then cover and cook on low for 50 minutes, stirring every 10 minutes, until the cabbage is tender but still holds its shape.

5. 5

   Add the jelly

   Stir in the redcurrant jelly and simmer uncovered on low for 5 minutes, until the liquid is glossy and lightly syrupy.

6. 6

   Balance the flavour

   Taste and adjust the sweetness or sharpness with a little more sugar or vinegar if needed.

7. 7

   Remove the spices

   Take the pan off the heat and remove the cloves, cinnamon stick and bay leaves.

8. 8

   Rest and serve

   Let the cabbage stand for 5 minutes so the flavours settle. Serve warm.

Tips

• Stir from the bottom of the pan every 10 minutes to help the cabbage cook evenly.
• Check tenderness near the end of cooking; the cabbage should still hold its shape.
• Taste before serving and adjust with a little sugar for sweetness or vinegar for sharpness.

Swaps

• Use cider vinegar instead of red wine vinegar for a gentler tang.
• Use a small piece of orange zest in place of the cinnamon stick for a different warm aroma.

Storing

Refrigerate leftovers in a covered container for up to 4 days and reheat gently in a saucepan.