A slightly sweet and tart side dish that goes well with roast pork and meat. Slowly braising tough cabbage removes the bitterness, and leaves it meltingly soft.
From Lucinda Scala Quinn's "MAD Hungry: Feeding Men and Boys."
4 tablespoons (2 ounces) unsalted butter, cut into tablespoons
1 tablespoon sugar
1 teaspoon coarse salt
1/3 cup water
1/3 cup distilled white vinegar
1 small head red cabbage (2 pounds), cored and thinly shredded
1/4 cup red-currant jelly
3 tablespoons peeled, coarsely grated Granny Smith apple (about 1/2 apple)
Preheat oven to 325 degrees. Combine butter, sugar, salt, water, and vinegar in a Dutch oven or an oven-proof pot over medium heat. Bring mixture to a boil, stirring until butter melts and sugar dissolves.
Add cabbage, and toss to combine. Cover and place in oven. Bake, stirring once halfway through, until cabbage is wilted and tender, about 1 hour and 50 minutes.
Stir in jelly and apple, cover, and bake 10 minutes more. Let stand, covered, until ready to serve (or for up to 1 hour; rewarm gently over low heat).