I grew up with jarred red cabbage, but this recipe for a home made version is so much better, and foolproof - as easy as opening a jar, really. —Sabine
red cabbage (1/4 head), shredded or sliced very finely
apple vinegar (or any mild white vinegar)
apple, peeled and cut into small cubes
red currant jelly (more to taste)
In a medium sized pot (I use a cast iron saucepan), add all ingredients, stir well and bring to boil.
Cook at medium heat until tender, but slightly al dente, about 1 hour. Give everything a good stir every 5-10 minutes.
Adjust seasoning if necessary, using either more jelly (or a little brown sugar), salt or vinegar.
Tastes even better warmed the next day.
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