Braised Red Cabbage with Red Currant Jelly

By jenlin

Ingredients

• 1 /2 cup unsalted butter (about 4 ounces), divided
• 2 small white onions, thinly sliced (4 cups)
• 1 medium-size red cabbage (about 2 1/2 pounds), cored and thinly sliced (about 12 cups)
• 1 1/2 cups red wine vinegar
• 1 /2 cup granulated sugar
• 1 /3 cup red currant jelly
• 2 teaspoons kosher salt

Details

Adapted from foodandwine.com

Preparation

Step 1

Heat 1/4 cup butter in a large, high-sided skillet over medium. Add onions, and cook, stirring often, until tender and translucent, 10 to 12 minutes. Add cabbage, and cook, stirring often, until slightly wilted, 5 to 7 minutes. Stir in vinegar and sugar. Reduce heat to medium-low. Cover and cook, stirring occasionally, until cabbage is tender, 35 to 45 minutes. Add red currant jelly, salt, and remaining 1/4 cup butter; stir until jelly and butter have melted. Serve hot.