Recipe by Lou van
Wonderful with the Christmas Ham I've also posted. I tend to leave it cooking on a low flame until its tender, I've tried to give an idea of how long this takes but it all depends on the size of cabbage and how you like it. Don't worry, it can stay on the hob at a low temp for a rather long time without spoling (I've left it there for a couple of hours whilst waiting for other things to cook and its been great).
Top Review by Chef Dudo
The red currant jelly makes this cabbage stand out in comparison to what I used to make. Very good indeed. Used balsamic vinegar and two small apples. Let it simmer for near two hours by which time it was soft and flavorful. There are two of us here and of course I had leftovers. Froze the remaining and can also report that is freezes well! Thanks for posting. Made for PAC, Spring 2009.
- 1 red cabbage, shredded (3 lbs ish)
- 2 tablespoons vinegar
- 1⁄4 cup butter
- 1⁄4 cup sugar
- 1 teaspoon salt
- 1⁄2 cup red currant jelly
- 1 apple (medium sized, peeled, cored and diced)