The original recipe calls for one medium red cabbage (I used one and a half), white wine vinegar (I am using red), freshly ground pepper, caraway seeds (optional but it adds a nice flavor), red currant jelly, one medium onion (I used one and a half), 2 medium cooking apples, and butter for frying.
I quartered the cabbage and discarded the rough steam. I sliced each quarter very thinly. I melted the butter in a dutch oven, added the cabbage, and stirred and fried on moderate heat for about five minutes. I stirred constantly.
I finely chopped the onion and peeled and sliced the apples. I added them to the cabbage on the stove.
I added 2 tsp of caraway seeds and some freshly ground pepper.
Then I added 4 tbsp of red currant jelly. The recipe states that the red currant jelly should be added the last 30 minutes of the cooking but I add it in the beginning instead.
The rest of the ingredients, onion, apples, red whine vinegar, and 3 tbsp water were added. I covered and let it all cook gently until the cabbage is quite soft, approximately for 1 1/2 - 2 hours. Sometimes it dries out and more water needs to be added. I taste it and add more jelly or vinegar if needed.
This a dish that my children always want me to make for Thanksgiving and Christmas.
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Real Food Wednesday