Danish Spicy Red Cabbage

Serves 12.

A church supper recipe, from Jacquie Helfer Rousseau.

2 to 3 heads red cabbage-shredded
2 onions – sliced
4 tart apples – quartered
3/4 cup cider vinegar
1/2 to 1 cup brown sugar
butter
6 cloves
1 bay leaf
3 grains allspice
salt
1 to 2 cups red wine or cranberry juice

Saute cabbage and onions. Add quartered apples, spices, sugar, and vinegar to taste. Add wine or juice to moisten thoroughly and simmer until tender, 1 1/2 hours or more.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.