- 2 tablespoons [30 g] butter
- 1 tablespoon [15 mL] brown sugar
- 2 teaspoons [10 mL] salt
- 3 tablespoons [45 mL] white wine vinegar
- 3 tablespoons [45 mL] water
- 2 pounds [900 g] red cabbage, finely shredded
- 2 tablespoons [30 mL] red currant jelly
- 1 small apple, peeled and finely grated, cored
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- Place butter, brown sugar, salt, white wine vinegar and water in a 15-cup [3.75 L] pot.
- Cook, uncovered, 1 minute on 'HIGH'.
- Incorporate red cabbage; cover and cook 15 minutes on 'HIGH', stirring 3 times.
- Incorporate jelly and shredded apple.
- Cover and cook 4 minutes on 'HIGH' stirring at the half-way mark.
- Serve hot.
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