Stewed Red Cabbage

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 medium head of red cabbage
  • ¼ cup butter
  • 1 tablespoon sugar
  • ¼ cup water
  • ½ teaspoon grated orange rind
  • ¼ cup orange juice
  • ½ cup red currant jelly
  • Salt


    1. Remove the outer leaves of the cabbage and shred the tender inner portion.

    2. Simmer together for three minutes the butter, sugar, water, orange rind and juice.

    3. Add the cabbage, cover tightly, and cook, stirring occasionally, for one hour or longer, until the cabbage is tender.

    4. Just before the cabbage is done, add the jelly, salt to taste and additional orange juice to taste. Continue to simmer until the cabbage is dry, glossy and tender.