by Leslie Philip | Photography by Katherine Clark

1 large head of red cabbage (2 ½ to 3 ½ lbs.)
2 tablespoons unsalted butter
1 cup dried cranberries or cherries
¼ cup red wine vinegar
¼ cup red currant jelly (can substitute apple jelly or apple juice in a pinch)
1 tablespoon dark brown sugar
salt and pepper to taste



Use a non-aluminum pan. Preheat oven to 350 degrees. Cut cabbage into thin slices, and set aside. Melt butter in a large, heavy oven-proof pot over medium heat. Add the cranberries and cook for 2 minutes, or until they begin to soften, stirring.

Add cabbage and other ingredients. Cook over low heat for 5-7 minutes or until cabbage is wilted, stirring occasionally. Cover pot, and place in oven for one hour. Serve hot or cold.

Notes: I usually cook everything in a skillet and then add to the pot before placing in the oven. If the cabbage is dry, add a bit of apple juice about mid-way through cooking. Enjoy.


Phillip, chief egg breaker and owner of Thyme & Place Cafe in Southern Pines, can be reached at or 910-684-8758.