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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 10 |
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The kind that Grandma makes... Ingredients:
1 large red cabbage (about 1 kg) |
200 ml vinegar |
200 ml sugar |
50 g margarine or 50 g butter |
125 ml red currant jelly (canned plums or blackcurrant concentrate may be substitued) |
Directions:
1. Remove and discard wilted outer leave.
2. Rinse and remove core.
3. Shred cabbage in large pot.
4. Melt margarine over medium heat.
5. Gradually add cabbage and saute.
6. Add vinegar, sugar and red currant jelly.
7. Reduce heat to simmer.
8. Cover and cook 3-4 hours, stirring occasionally.
9. Taste cabbage halfway through cooking, adding more vinegar or sugar if desired.
10. Can be kept in fridge 1 month or frozen.
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