Red Cabbage Salad


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Sugar, vinegar, tart apples and red current jelly make this a special cabbage dish that will be a family favorite in no time!

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Jackson, New Jersey


  • 1 medium red cabbage (about 3 lb.)
  • 3 Tbs. butter
  • 1 Tbs. sugar (or more to taste)
  • 1/4 C. vinegar
  • Salt and pepper to taste
  • 2 medium tart apples, peeled, cored and chopped (optional)
  • 1/2 C. red currant jelly

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Remove and discard tough outer leaves from cabbage. Shred cabbage very fine. In large pot, melt butter. Add sugar, but do not brown. Add cabbage and cook 3 minutes, stirring constantly. Add vinegar, water, salt, and pepper. Simmer covered for 2-3 hours or until cabbage is very tender. Stir occasionally and, if necessary, add a little hot water to prevent scorching. When cabbage is almost tender, add apples and red currant jelly. Cabbage should be quite sweet-sour. If necessary, add more sugar or vinegar. Simmer covered for 30 minutes longer, stirring occasionally.

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