Danish Red Cabbage (Sweet & Sour)
December 21, 2015
"This makes a lot, so serve half and freeze half. It gets better each time it's reheated. Its served at Christmas probably with goose"
- Serving Size: 1 (114.8 g)
- Calories 210.5
- Total Fat - 5.5 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 744.5 mg
- Total Carbohydrate - 39.1 g
- Dietary Fiber - 0.7 g
- Sugars - 30.7 g
- Protein - 0.9 g
- Calcium - 29.2 mg
- Iron - 0.7 mg
- Vitamin C - 18.5 mg
- Thiamin - 0 mg
Shred cabbage then put in large kettle.
Add salt, and water to a depth of 1-inch above cabbage.
Add 1-cup vinegar, sugar and goose grease (shortening). Cover and bring to boil.
Reduce heat and simmer until cabbage is tender-crisp, about an hour. Do not let it boil dry. Juice should always cover the cabbage.
Add jelly (any red jelly) and the remaining 1/2-cup vinegar.
Cook 30 to 45 more minutes, until desired tenderness.
Taste, If not tart enough, add more vinegar; if not sweet enough, add more sugar.
Tips & Variations
No special items needed.