sweet sour red cabbage

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* Exported from MasterCook *

 

Sweet Sour Red Cabbage (Vegetarian)

 

Recipe By :Tester: Hanneman

Serving Size : 8 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

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1 medium red cabbage head -- (about 3 pounds)

3 tablespoons butter

1 tablespoon sugar or brown sugar -- or to taste

1/4 cup cider vinegar

1/4 cup water

salt and black pepper

2 medium tart apples (prefer Cortland) -- peel, core, chop

1/2 cup red currant jelly

 

Remove tough outer leaves and the core from the cabbage. Cut into quarters.

Shred the cabbage fine. Wash and drain in cold tap water.

 

In a heavy saucepan, melt the butter. Stir in the sugar to dissolve (but do not

burn or brown the sugar). Add cabbage. Stir. Cook over medium heat, stirring

constantly for about 4 minutes.

 

Stir in the vinegar, water and a pinch or two of salt and pepper. Simmer covered

over lowest possible heat (see tip) for about 1 hours or until the cabbage is

very tender. If necessary, add a little more water as it cooks: about 1 to 2 tbs

at a time.

 

When the cabbage is soft, add the apples and the red currant jelly and mix well.

Taste the cabbage. It should be sweet-sour. If it's close but not sweet enough,

add a small pinch of salt: it will bring out the sugar. If necessary, adjust the

taste with more sugar or vinegar (1 teaspoon at a time). Simmer the mixture,

covered, for 30 more minutes (See tips); stirring occasionally and checking for

moisture.

 

TIPS: gas burners: use slow burner with diffuser. Switch to a crockpot at this

point and cook on low setting until soft. APPLES: Cook the apples to the

desired doneness. Chunky or smooth: it should be close to applesauce.

 

Description:

" cabbage, apples and currant jelly (no bacon) "

Source:

" Nika Hazelton, Unabridged Vegetable Cookbook (1976) "

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Per Serving (excluding unknown items): 119 Calories; 5g Fat (32.1% calories from

fat); 2g Protein; 20g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 63mg

Sodium. Exchanges: 1 Vegetable; 1 Fat; 1 Other Carbohydrates.

 

Serving Ideas : Sauce for meet or poultry

 

NOTES : This is a basic recipe. To experiment, use a Gala apple or granny smith.

Use apple cider instead of water. For the fruit: we've tried and liked plum

jelly, " just Raspberry " preserves, and Marionberries. The red currant jelly

remains our first choice. - Hanneman

 

Nutr. Assoc. : 0 0 0 0 0 0 0 3023

 

 

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