Norwegian Braised Red Cabbage

1 head red cabbage, cored and shredded into ½" wide strips
½ cup red or black currant jam
½ cup brown sugar
½ cup Kowalski's Balsamic Vinegar
⅓ cup water
¼ cup Kowalski's Unsalted Butter
¼ tsp. freshly ground Kowalski's Black Peppercorns
1 pinch ground cloves
- kosher salt, to taste
- fresh chopped parsley, to taste, for garnish
  1. In a large saucepan, combine first 8 ingredients (through cloves); bring to a boil.
  2. Reduce heat; cover and simmer until cabbage is tender (1-2 hrs.).
  3. Season with salt; return to a boil and cook, uncovered, until liquid is reduced by about ⅔ (it should be just below the surface of the cabbage).
  4. Season cabbage with more salt.
  5. Serve warm or at room temperature garnished with herbs (or chill overnight and serve the next day either cold or reheated).