Yield: 1 servings
Measure | Ingredient |
---|---|
4 pounds | Red cabbage, shredded |
¼ cup | Butter |
2 tablespoons | Sugar |
¼ cup | Vinegar |
2 teaspoons | Salt |
¾ cup | Water |
¼ cup | Red currant jelly |
Shred 4 pounds of red cabbage fine, and place in a deep saucepan having a tight cover. Stir in ¼ cup butter and 2 tbsp sugar, cover and steam over low heat 5 minutes. Add ¼ cup vinegar, 2 tsp salt and ¾ cup water, stir, cover and simmer over very low heat for about 1 hour, maybe a bit more. Uncover, stir in ¼ cup red currant jelly, simmer 20 minutes more, check seasoning for salt and pepper, and serve hot. Origin: Yvonne Snushall Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-20-95