Re: [gardeners] Red cabbage recipe

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Hi Ron

I make one similar to yours but use brown sugar and don't add the jelly.  Also use a bit of oil instead of butter.  I have it every year at Christmas (family tradition) and it wouldn't be Christmas for me without it.  I like cold leftovers spread on rye bread.

BTW - belated Happy Thanksgiving to all

Penny  in Halifax, Nova Scotia

>>> Ron Hay <ronhay@pacbell.net> 11/22/99 11:30AM >>>
Good morning, Penny, and all my gardening friends:)

Penny, this is the first time I ever made this recipe for red cabbage,
which I obtained from Epicurious.com, by way of House and Garden,
February 1964. I modified it as I went along, and you may you, if you so
desire.

Here it is:

1 medium red cabbabe, (about 3 lbs.)
3 Tablespoons of butter
1 tablespoon sugar, or more, according to taste
1/2 cup vinegar (I used more than 1/2 cup)
Salt (I used 2 teaspoons over the entire cooking time, started out with
1)
Pepper to taste (I was generous towards the end, correcting seasoning)
2 medium tart apples ( I used Granny Smiths)
1/2 cup red currant jelly (a wonderful addition!)
[a generous Tablespoon of caraway seeds; my addition]

Remove and discard tough outer leaves from cabbage. Shred cabbage very
finely (I used my 2 mm disk in the Cuisinart). I heavy
[notstick]skillet, melt butter. Add sugar, but do not brown. Add cabbage
and cook 3 minutes, stirring constantly.  Add vinegar, water [I added
1/4 cup], salt and peppre to taste. Simmer covrered for 2-3 hours [mine
was done in about 1 1/2 hours], or until cabbage was very tender. Stir
occasionally, and if necessary, add a little hot water to prevent
scorching. When cabbage is almost tender, add apples [cored and cut up
into little pieces], if desired, and red currant jelly [and caraway
seeds]. Cabbage should be quite sweet-sour. If necessary, add more sugar
or vinegar, a little at t time. Simmer covrered for 30 minutes or
longer, stirring occasionally. Serve with roast duck or goose. This is
best made a day ahead of time [I made mine Sunday morning], and reheated
slowly.

Enjoy!

Ron

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