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This red cabbage recipe is a tangy addition to meals, and it's quite easy to prepare. Note that the flavor deepens and improves if you prepare the dish a day ahead, refrigerate it, and then reheat it on the stove or in a 325-degree oven before serving.
- 1 medium red cabbage (about 2 pounds)
- 4 tablespoons butter, cut in small pieces
- 1 tablespoon Sugar
- 1 teaspoon salt
- 1/3 cup water
- 1/3 cup vinegar
- 1/4 cup red currant jelly
- 2 tablespoons grated Apples
Preheat oven to 325 degrees.
Wash cabbage, remove outer leaves, and cut in half lengthwise; remove core; slice or chop fine, using a knife or food processor.
In a heavy 4- or 5-quart casserole, combine butter, Sugar, salt, water, and vinegar.
Bring to a boil on the stove; add cabbage and toss well to coat.
Bring to a boil; cover casserole, and place in oven.
Bake for 2 hours.
Check occasionally and add some water if all the liquid has cooked away.
Ten minutes before cooking is finished, stir in jelly and Apple; replace cover.