Rodkaal (Red Cabbage)

Rodkaal (Red Cabbage)

Red cabbage, 1 1/2 pounds- 2 lbs.
4 Tbsp. butter, cut into small pieces
1/3 cup water
1 Tbsp. salt
1 Tbsp. sugar
1/3 cup white vinegar
1/4 cup currant jelly or jam
2 Tbsp. grated apple

Wash the cabbage and remove tough outer leaves, shred the cabbage with a knife.  Cut out core.  There should be about 9 cups of cabbage.

Preheat oven to 325.  Combine the butter, sugar, salt, water and vinegar in a heavy 4 to 5 quart oven proof pan.  When it comes to a boil and the butter has melted, add the cabbage and toss thoroughly with two wooden spoons or forks. Bring to a boil again, cover tightly and place in the center of the oven to braise for two hours.  Check the liquid level occasionally and add a little water if needed.  About 10 minutes before the cabbage is finished, stir in the apple and jelly.  Replace the cover and complete the cooking.

The piquant taste of red cabbage will improve after it has cooled.  It is allowed to rest for a day in the refrigerator and then heated either on top of the stove or back into the oven.  Serve hot.  It will keep in the fridge several weeks.  Taste to see if it needs more sweet or vinegar.