Norwegian Braised Red Cabbage
Ingredients
1 head
red cabbage, cored and shredded into ½" wide strips
½ cup
red or black currant jam
½ cup
brown sugar
½ cup
Kowalski's Balsamic Vinegar
⅓ cup
water
¼ cup
Kowalski's Unsalted Butter
¼ tsp.
freshly ground Kowalski's Black Peppercorns
- pinch
ground cloves
- kosher salt, to taste
- fresh chopped parsley, to taste, for garnish
Directions
- In a large saucepan, combine first 8 ingredients (through cloves); bring to a boil.
- Reduce heat; cover and simmer until cabbage is tender (1-2 hrs.).
- Season with salt; return to a boil and cook, uncovered, until liquid is reduced by about ⅔ (it should be just below the surface of the cabbage).
- Season cabbage with more salt.
- Serve warm or at room temperature garnished with herbs (or chill overnight and serve the next day either cold or reheated).
