• 1 red cabbage
• ¼ pint (1½ dl.) vinegar
• ¼

Shred the cabbage finely, removing the stem, and marinade for an hour or two in the vinegar, wine and water. Place it in a saucepan with the liquid together with all the other ingredients and boil for 10 minutes. Then turn into fireproof casserole, cover, and finish cooking in oven, 300° F., gas mark 2, for 1½ hours. Serve with hot ham or game, mutton or pork.