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head (about 2 ½ pounds)
red currant jelly
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Core the cabbage and slice into thin strips, then cut cross-wise so pieces are no longer than about 2 inches.
Over medium heat melt the butter in a large skillet, do not brown, then add the cabbage. Stir to coat the cabbage with the butter.
Let the cabbage simmer in the butter for about 15 minutes or until wilted.
Add the vinegar, turn the heat to low and let simmer for 1 hour and 45 minutes.
Stir in the red currant jelly.
Taste. If necessary, add a little sugar. Then add some salt as you like.
Red Currant Jelly is available at Cost Plus World Market. If unavailable, blackcurrant preserves worked deliciously, too.
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