Scandinavian Red Cabbage
"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)."
- Ready In:
- 1hr 25mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 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)
directions
- Mix cabbage with vinegar to keep it from darkening.
- Melt butter in a pan and add sugar and salt, stir.
- Add cabbage and cook for 15 minutes.
- Add jelly and apples, stir and let it simmer for at least an hour (see note).
- Serve hot.
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Reviews
-
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. -
We love cabbage! Having said that, I must say this will go up near the top of our favorite way to eat red. I've used apple, of course, but never added jelly! Scrumptious! Thnx for posting, Lou van. Made for Fall 2008 PAC.
RECIPE SUBMITTED BY
Lou van
Dudley, 0
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br />Happily married and the proud mum of a beautiful daughter aged 5 and a baby son who was born on 10/04/10. Really enjoy cooking and trying new recipes, especially north American, French, Greek and Mexican. Have many cookbooks which I often pick from but love Nigel Slaters recipes and attitude, Charmaine Solomon for her Asian recipes and I am also a subscriber to Good Food Mag. I try to source good quality ingredients particularly meat and organic veg as I believe that <br />good ingredients can make a meal truely special. Have been lucky enough to find a wonderful farmer/butcher in Wales who only sells his own produce which is fantastic and I always stock up on a whole lamb for the freezer when I go there! <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
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