Remove the outer leaves and inner stalk of the red cabbage and shred the cabbage finely.
Melt the shortening or bacon fat in a large pot, add the cabbage, vinegar, salt and sugar. Cook gently until the cabbage is tender about 2 hours. Season to taste with salt and vinegar. Add the red currant jelly and continue to cook for about 15 minutes.
Can be kept in the fridge for 2 to 3 weeks or in the freezer up to a year.