Danish Red Cabbage


  • 1 (2 pound) red cabbage
  • 2 tablespoons butter
  • 1/4 cup distilled white vinegar
  • 1 cup cranberry juice
  • 2 tablespoons sugar, or more to taste
  • Salt to taste


Remove the outer set of leaves of cabbage and discard. Cut cabbage quarters; remove and discard white stem. Chop remaining cabbage finely.

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Melt butter in a pot over medium heat. Cook and stir cabbage in melted butter until softened slightly, 2 to 3 minutes. Pour vinegar over cabbage and stir to coat. Add cranberry juice and sugar to the pot. Season cabbage mixture with salt.

Reduce heat to low, place a cover on the pot, and cook, stirring occasionally, until the cabbage is completely tender, 60 to 75 minutes. Add more sugar towards the end if it is tart.