1013780 sweet and sour red cabbage from denmark

West europe
4 servings
Head red cabbage, coarsely shredded
Tart cooking apples, peeled chopped
3 tbsp. bacon drippings
1 tablespoon Margarine
½ cup Raisins
1 1/2 qts. Cran-Grape or Cran-Apple juice
½ cup White vinegar
1 cup Sugar
½ teaspoon Black pepper

Heat the bacon grease and margarine in a heavy saucepan. Add the cabbage and coat it well. Add the apples, raisins and Cran-Grape juice and let it simmer for 1½ hours, stirring frequently. Add sugar and vinegar and pepper. (No salt is needed because bacon grease is salty.) Cook another ½ hour. More juice may be added for moisture. Serve cold on pate or on meatloaf sandwiches.

Submitted By BARRY WEINSTEIN On 03-05-95

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