Viennese Red Cabbage

Name: Viennese Red Cabbage
Cuisine: Israeli
Ingredients: generous 900 g (2 lb) red cabbage, quartered; 25 g (1 oz) margarine; 1 large onion, peeled and finely chopped; 2 tablespoons light brown sugar; 2 generous tablespoons redcurrant jelly, cranberry jelly, or cranberry sauce; 2 generous tablespoons redcurrant jelly, cranberry jelly, or cranberry sauce; 2 generous tablespoons redcurrant jelly, cranberry jelly, or cranberry sauce; 2 tablespoons wine vinegar; 2 tablespoons cold water; 2 teaspoons sea salt; ¼ teaspoon white pepper; 1 large bay leaf

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

I had forgotten how delicious braised red cabbage is until I was served it at a recent dinner party. It went superbly well with a main dish of roast duck, but it’s equally good with pickled brisket or a meat casserole.

Ingredients

generous 900 g (2 lb) red cabbage, quartered
25 g (

Asia
Israel
Dinner
Side dish
Gluten-free
Vegan

Method

Preheat the oven to 190°C (375°F/Gas 5).

Remove the cabbage stalk section and discard, then shred the leaves finely by hand or machine. Rinse in cold water and drain well.

Melt the margarine in a heavy saucepan large enough to hold the cabbage. Add the onion and cook ov