- 1 head (~1kg) red cabbage
- 2 tablespoons Margarine, butter, or oil
- 1/4 to 1/2 deciliters of syrup
- 3 tablespoons vinegar
- 1 tablespoon salt
- 1 dash of pepper
- 1/2 deciliter of currant juice or red wine
- 2 apples (leave out for the brown cabbage recipe, but the card mentions it
for the original red cabbage)
- NOTE: For brown cabbage, replace the red cabbage with white cabbage, reduce the vinegar slightly and exclude
the apples.
-
Trim and shred the cabbage nicely.
- Melt the shortening in a saucepan.
- Add to the bowl and drizzle with the syrup.
- Let it all sizzle while stirring for a while.
- Peel and cut the apples into wedges and add them at the same time with the
vinegar.
- Cook the kettle until soft, about 1 1/2 hours.
- Stir the pot, there and there (occasionally).
- Season with salt, pepper and possibly juice or red wine.
