Joann's Danish Cabbage

Here we are. . .It's holiday season once again! This is a much requested recipe. I've posted it here many times, but today I'm making more than usual, so I'm putting it here again, in case you want to serve this to a bigger group.

2-1/2# purple cabbage

6T butter

2/3c sugar

2/3c white vinegar

1t salt 

1/2t fresh ground black pepper

Quarter or 'eighth' each cabbage, then slice in 1/8"-1/4" slices. Combine these ingredients in a 4 quart pot, cover and put on low heat. As it heats up, stir gently to melt the butter and sugar, then simmer gently 2-3 hours.

At the end, stir in 1/3c jelly. The jelly is the only thing I ever vary in this recipe. The original calls for current jelly, but that has a strong metallic taste to me. In the past I've used rosehip preserves, orange marmalade, elderberry jelly, apple jelly. . .

Today I have a choice between raspberry-jalapeño, fig, or Forest Berry Preserves that I found in an Italian market. I think those Italian Forest Berries will win out with their awesome fruity flavors! It's very seedy though so I'll heat the jam to melt it and strain out the seeds, using 1/3c of the clear jelly that will result.

This is best, when made the day before, then heated just before serving. Once you try this recipe you'll want it every time you make lamb, pork, chicken or turkey.

Happy Holidays Everyone 😃🎄🥰