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| Red Cabbage 2
1 large head of red cabbage
2 tablespoons of bacon fat or oil
1/2 cup of red wine
3 tablespoons of red currant jelly
1 teaspoon of salt
a dash of white pepper
a pinch of powdered cloves
1 tablespoon of sugar |
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Wash, shred and drain the red cabbage. Heat the bacon fat or oil in a large pot. Add the cabbage and heat it for 5 minutes. Then add the red wine, currant jelly, salt, pepper, cloves and sugar, Mix very well and continue to stir for a few minutes until all flavors are absorbed. Cover and cook the cabbage over low heat for 25 minutes. Serve the cabbage hot. Makes 6 - 8 servings
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