Sweet and Sour Red Cabbage


3 Tbsp Rendered bacon fat
1 ea Small onion, finely chopped
2 ea Tart apples, cored, finely chopped
2 lb Red cabbage, shredded
1/4 cup Light brown sugar + 2 Tbsp
1/4 cup Red wine Vinegar +2 Tbsp
1/3 cup Red currant jelly
2 Tbsp Mixed pickling spice
2 tsp All-purpose flour
1 tsp Salt
1/2 tsp Black pepper
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1 tsp Caraway seed


Shred cabbage into large bowl and cover with cold water. Saute chopped onion in bacon fat until transparent. Add chopped apple and continue cooking until apple is tender and mixture is golden. Tie mixed pickling spice in cheesecloth bag. Add remaining ingredients except cabbage and bring to simmer. Cook until sugar and jelly are both dissolved. Drain cabbage and add, cover and simmer very slowly for 1 hour and 30 minutes. Add small amounts of boiling water during cooking, if necessary, to prevent burning. If most of the liquid has not been absorbed when cabbage is done, uncover the pot and cook it gently until it is absorbed. Taste and adjusting seasons, sugar or vinegar, if necessary.

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