Pickled Red Cabbage
- Ready In:
- 4hrs 20mins
- Ingredients:
- 5
- Serves:
-
8-10
ingredients
- 1 large red cabbage (about 1 kg)
- 200 ml vinegar
- 200 ml sugar
- 50 g margarine or 50 g butter
- 125 ml red currant jelly (canned plums or blackcurrant concentrate may be substitued)
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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RECIPE SUBMITTED BY
I love to bake. Constantly trying new recipes. If only I can learn to cook as well as I bake I might keep my other half happy :) The kids loved all the cookies while growing up but frequently ended up with mac & cheese for dinner.