Scandinavian Braised Red Cabbage

Have you been eyeing the stunning cabbages in the Co-op's produce section? I have, and I've got a suggestion for preparing those delightful red vegetables. This crimson-red side dish is festive and simple, and so full of earthy flavor. It wouldn't feel like a holiday feast without this old favorite on the table. It's also great reheated with leftovers.

1 medium red cabbage
4 Tbs. butter, cut into small pieces
1 Tbs. sugar
1 tsp salt
1/3 c water
1/3 c white vinegar
1/4 c red currant jelly
2 Tbs. grated apple

Shred cabbage (about 9 cups). Combine butter, salt, sugar, water and vinegar in saucepan. When mix begins to boil, add cabbage and toss. Place in casserole dish in 325 degree oven, covered, and braise for 2 hours. Add water if necessary.

About 10 minutes before done, stir in jelly and apple. Replace cover and finish baking.

A self-described holistic peasant cook, Robin Ohlgren-Evans is a serious foodie and a capricious gardener. Your comments are welcome: rohlgren@moscow.com.

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