Danish Red Cabbage 6.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dec 18, 2018

For best flavor, stir in the freshly grated apple and currant jelly just before the last 10 minutes of cooking or during the reheating, if you make the cabbage in advance.

Make Ahead: The dish tastes even better after a day or two's refrigeration (without the grated apple and currant jelly). Reheat on the stove top or covered in a 325-degree oven.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes about 5 cups

  • 1 large head red cabbage (about 2 1/2 pounds), tough outer leaves removed
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/3 cup water, or more as needed
  • 1/3 cup distilled white vinegar
  • One-quarter firm apple, peeled and grated
  • 1/4 cup currant jelly


Rinse the cabbage, then cut it into 8 equal wedges, discarding the section of core in each one. Finely chop each wedge; a food processor can be used, but the cabbage pieces will be bigger.

Melt the butter in a large, heavy pot over medium heat. Add the sugar, salt, water and vinegar; once the mixture comes to a boil, add the cabbage and toss to coat evenly.

Once the mixture begins to bubble at the edges, reduce the heat to medium-low and cook slowly for a couple hours, checking occasionally to make sure the liquid hasn’t boiled away. If it has, add a little more water.

Shortly before serving, stir in the grated apple and currant jelly; cook for 10 minutes. Serve warm or at room temperature.

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Recipe Source

Adapted from "Foods of the World: Cooking of Scandinavia," by Dale Brown (Time-Life Books, 1968).

Tested by Stephanie Zarpas.

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