Ingredients Jump to Instructions ↓

  1. 2 pounds (1 kg) red cabbage , shredded

  2. 2 apple s (I use Pink Lady or Gala), peeled and coarsely shredded

  3. 2 tablespoons butter

  4. 1 cup apple cider vinegar

  5. 1/2 cup red currant juice (the real thing, no high fructose corn syrup stuff)

  6. 1 cup sugar

  7. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Mix all ingredients in a large pot over medium high heat. Bring to a boil, lower heat and simmer cabbage for 1 hour and 15 min., stirring often. Cool cabbage and transfer to clean jars, refrigerate. Cabbage can be stored, refrigerated for up to two weeks.


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