This is not an original creation of mine, but it's so good I had to post it. And I made it for our Thanksgiving celebration this year. It's also one of those not-to-be-altered-or-messed-with-recipes. Believe me, I've tried and only succeeded in screwing it up! Perfection is best left alone. . .
However. . .I don't like the current jelly in the original recipe. Current somehow equates to aluminum-can-flavor to me. Elderberry is MUCH better, mellower and somehow sort of buttery. We'll see what the kids think after trying this though - they're the experts in regards to Danish Cabbage!
1 lg head of red cabbage - chopped
1/4c butter
1/2c sugar
1/2c white vinegar
1t salt
a little fresh ground pepper
1/4 c Elderberry jelly
Combine first 6 ingredients. Simmer - covered - on low 2-3 hours. Stir in jelly. IF there are leftovers, it keeps well for up to a week, covered in the 'fridge.
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