This red cabbage recipe is cooked with red wine and urrant jelly. Spiced with cloves and sweetened with a dash of sugar, the red cabbage is great as a side with meats and fish and goes best with simple cooked rice.
|Red cabbage head||1 Large|
|Bacon fat/Oil||2 Tablespoon|
|Red wine||1⁄2 Cup (8 tbs)|
|Red currant jelly||3 Tablespoon|
|White pepper||1 Dash|
|Powdered cloves||1 Pinch|
Wash, shred, and drain cabbage.
Heat bacon fat in large pot.
Add cabbage; heat 5 minutes.
Add remaining ingredients; mix very well.
Stir a few minutes, until all flavors are absorbed; cover.
Cook over low heat 25 minutes