A mainstay of traditional British Sunday roasts, red currant jelly brings balancing sweetness to vinegar-braised cabbage from chef Luke Frankie at The Drapers Arms. Retaining just enough crunch, the bright side helps cut through the richer dishes on the table. 

February 2019

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Credit: Victor Protasio

Recipe Summary test

total:
55 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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