Apple Spiced Red Cabbage Recipe
Happy Bison’s Apple Spiced Red Cabbage has a special place in our hearts. It’s traditionally a Christmas dish in Denmark, but we enjoy it all year around.
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Mike’s grandmother, Dorothy, was from Copenhagen, Denmark, but at the tender age of 18, thanks to World War II, she decided that America would be a much better home. Dorothy embraced her new home in New England, but brought much of the Old Country with her.
Apple Spiced Red Cabbage was one of those things she brought with her. There are many variations on this recipe, but at the heart, it is a simple, warm dish that is a perfect winter comfort food. Not only do we enjoy it at Christmas, we also can it for home use all year long.
Apple Spiced Red Cabbage
1 red cabbage head, cored and sliced into ¼ inch strips
2 large or 3 small apples, cored, chopped into small cubes… can be shredded as well
3/4 cup cold water
1 cup white vinegar
2 Tablespoons butter
¼ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon cloves
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First, place all liquid ingredients, brown sugar, spices, and butter into the pot and mix together until the sugar is dissolved. This keeps the brown sugar from sticking to the bottom of the pot.
Next, add the cabbage and apples into the pot. Bring to a heavy simmer over medium high heat, stirring every 1-2 minutes. Lower the heat to a low simmer, cover for 45 minutes, and stir every 10 minutes, or until tender.
Serve warm immediately. This goes perfectly with our Herb Encrusted Smoked Prime Rib!
Store any leftovers in the refrigerator for up to 5 days.
Canning the apple spiced red cabbage is a very easy process. It’s wonderful to have homemade cans of it on hand for a quick addition to any meal throughout the year. Especially if you use Alaska Grown red cabbages!
Apple Spiced Red Cabbage Canning Instructions
Pack the hot red cabbage mixture into hot canning jars leaving a generous 1/2 inch head space at the top of the jar. Next, ladle hot liquid from the cooked red cabbage into each jar to cover the cabbage, being sure to still leave the 1/2 inch head space. Remove any air bubbles and adjust the head space by adding hot liquid if necessary.
Wipe the jar rims, center the lid on the jar, and screw down the band until fingertip tight.
Set the jars in a boiling water canner. Be sure the jars are completely covered with a minimum of 1 inch of water. Bring to a boil and process for 20 minutes. Turn off the heat, remove the canner lid and wait 5 minutes. Remove jars and allow them to cool completely and store for up to one year.
Additionally, don’t forget to mark your jar lids with the jar contents and date it was processed.
Heat in a saucepan to enjoy along side a delicious pork loin or any meal you choose.
- 1 red cabbage head, cored and sliced into 1/4 inch strips
- 2 large apples, cored and chopped small
- 3/4 cup cold water
- 1 cup white vinegar
- 2 Tablespoons butter
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- Place all liquid ingredients, brown sugar, spices, and butter into large pot and mix together until the sugar dissolves.
- Add cabbage and apples to the pot. Bring to a heavy simmer over medium high heat, stirring every 1 to 2 minutes.
- Lower the heat to a low simmer and cover for 45 minutes. Stir every 10 minutes or until tender.
- Serve warm immediately.
Store in the refrigerator for up to 5 days or boiling water bath can for storage up to one year.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 74Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 5mgSodium 37mgCarbohydrates 14gFiber 3gSugar 10gProtein 1g