This is traditionally served for Christmas dinner. The flavor improves if you
prepare the dish a day in advance, refrigerate it, and then reheat it on the stove
or in a 325 degree F oven before serving.
1 medium red cabbage (about 2 pounds)
4 tablespoons butter, cut into small pieces
1 tablespoon granulated sugar
1 teaspoon salt
1/3 cup water
1/3 cup vinegar
1/4 cup red currant jelly
2 tablespoons grated apple
Heat oven to 325 degrees F.
Wash cabbage, remove outer leaves, and cut in half
lengthwise. Remove core. Slice or chop fine, using a knife or food processor.
In a heavy 4- or 5-quart casserole, combine butter, sugar, salt, water and vinegar.
Bring to a boil on the stove.
Add cabbage and toss well to coat. Bring to a boil;
cover casserole, and place in oven.
Bake for 2 hours. Check occasionally and add some
water if all the liquid has cooked away.
Ten minutes before cooking is finished, stir in jelly and apple; replace cover.