This is my absolute favorite recipe! Since the first time I made this cabbage, I knew this recipe was a keeper. I believe there was even a time we made it 3 times in one week! Its sweet and tangy, warm and comforting, and not to mention so full of antioxidants from almost every ingredient.
I first came across this recipe in the Fire + Ice cookbook, and adapted it so there was fresh fruit instead of dry. While the original recipe calls for dried apricots and peaches, I’ve actually found that the fresh fruit adds so much extra sweetness and a better texture to the finished product. Plus apple + cabbage is a perfect combination.
1 large head of red cabbage
1/8 cup oil
3 tbsp red wine vinegar
1 tbsp rice vinegar
2 tbsp sugar (or honey)
1 cup unsweetened black currant juice *(See Note Below!)
6 tbsp black or red currant jelly
1 tsp salt
1 tsp pepper
*Note: 100% Unsweetened Black Currant Juice is very hard to find! the only place we’ve been able to find it is the juice aisle of the Whole Foods in Dedham, MA… we’ve checked other Whole Foods, other grocery stores in other states, and no luck!
READ THE LABEL! I have found ‘black currant juice’ in the fresh section of Whole Foods, and the first ingredient is pear juice… its very sweet, and not worth buying. The 100% unsweetened version is the way to go, the tartness is the perfect balance in the recipe.
For the Cabbage:
Start with the fresh fruit: apples, pears, and peaches. Roughly chop these so they fit into the food processor, cut each fruit into 6-8 small pieces. Pulse the fruit for 10-20 seconds until it is finely chopped. Scoop the fruit into a large pot, and begin to sauté the fruit on low heat with the 1/8 cup of oil.
While the fruit is sautéing, begin on the red cabbage: cut long thin ribbons of the cabbage and add to the pot with the fruit. Add the vinegars, sugar/honey, and currant juice to the pot and begin to simmer. Add salt and pepper at this time too. Cover and let cook on low-medium for 30 minutes or so, until cabbage is soft and tender. Once the mixture is ready to serve, fold in the currant jelly and serve warm.