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1 medium sized red cabbage 1
2 medium sized apples 2
1 oz butter 30 g
6 to 8 tbsp wine vinegar 90 to 120 mL
6 to 8 tbsp water 90 to 120 mL
salt and pepper, to taste
4 tbsp red currant jelly 60 mL
1 tbsp sugar (or more) 15 mL
Remove coarse outer leaves and stalk from cabbage and shred finely in the food processor.
Peel, core and grate apples.
Melt butter in heavy kettle over low heat. Add cabbage and apples. Stir for 5 minutes. Do not let scorch. Add vinegar, water, salt and pepper. Cover and cook over low heat until cabbage is very tender (60 to 90 minutes).
Add red currant jelly and sugar. Bring to boil again.
Chef's Note
This is best if made a day ahead, and reheated slowly. Delicious with roast goose or duck.
2 medium sized apples 2
1 oz butter 30 g
6 to 8 tbsp wine vinegar 90 to 120 mL
6 to 8 tbsp water 90 to 120 mL
salt and pepper, to taste
4 tbsp red currant jelly 60 mL
1 tbsp sugar (or more) 15 mL
Remove coarse outer leaves and stalk from cabbage and shred finely in the food processor.
Peel, core and grate apples.
Melt butter in heavy kettle over low heat. Add cabbage and apples. Stir for 5 minutes. Do not let scorch. Add vinegar, water, salt and pepper. Cover and cook over low heat until cabbage is very tender (60 to 90 minutes).
Add red currant jelly and sugar. Bring to boil again.
Chef's Note
This is best if made a day ahead, and reheated slowly. Delicious with roast goose or duck.