Pickled Red Cabbage

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READY IN: 4hrs 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove and discard wilted outer leave.
  • Rinse and remove core.
  • Shred cabbage in large pot.
  • Melt margarine over medium heat.
  • Gradually add cabbage and saute.
  • Add vinegar, sugar and red currant jelly.
  • Reduce heat to simmer.
  • Cover and cook 3-4 hours, stirring occasionally.
  • Taste cabbage halfway through cooking, adding more vinegar or sugar if desired.
  • Can be kept in fridge 1 month or frozen.
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