Danish red cabbage

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

Similar recipes