Red Cabbage

Rödkaal

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Shred the cabbage and put it in either an iron saucepan or an earthenware casserole, with a lump of butter, a few tablespoons of water, and a few tablespoons of vinegar. Season with salt and sugar, cover, bring to the boil and simmer for 2 to 3 hours till quite tender. Ten minutes before serving, add red-currant juice.