Prep 10 mins
Cook 1 hr
This is my mother-in-law's recipe, and it is the best red cabbage recipe I have tried. It goes great with roasted pork as a side dish.
- 1 red cabbage, shredded
- 1 medium onion, shredded
- 14.79 ml Crisco
- 236.59 ml red wine
- 118.29 ml vinegar
- 73.94 ml red currant jelly
- salt and pepper
- 0.59 ml ground cloves (more if you like the taste)
- Put all together in a large pot.
- Cover and simmer for 1 hour.
I inherited a wealth of red cabbage from a family garden. This is a GREAT receipe- and a sound foundation for so many variations, depending upon what you have in the cupboard. I used the following: white wine vinegar, bacon fat and grape jelly instead of currant (because I had no currant in the house). I will be making this for many years to come.
I don't know what happened. I followed the directions exactly and as it was afterwards, it was pretty bitter. Maybe it was the wine I used (a Merlot) but it needed 1/2 c. brown sugar to make it palatable to us. After that it was pretty good with BBQ pork chops, maybe a 4 star, but as written it is a 3 star.
Tastes just like my mother's red cabbage. Excellent!!