I can’t get a head of red cabbage without making at least ONE pot of my Grandmother’s red cabbage. I’m not sure if this came from the Welsh side or the German side of her family, but it’s a favorite of ALL our family.
INGREDIENTS:
1 medium head red cabbage 3 large tart apples, chopped ½ large sweet onion, chopped 1 Tbls. Butter Salt and Pepper ½ C sugar ½ C cider vinegar Pinch of Caraway seeds if you have them
According to Grandma:
METHOD:
Use kettle with a tight fitting lid. Put in butter, shredded cabbage, apples, onion and seasoning. Start cooking on high fire, then on slow fire about 1 or 1 ½ hours. Stir frequently.
(I like to brown the onions a bit for the first step and then just throw everything in.)
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