Directions: |
Directions:Remove and discard tough outer leaves of cabbage. Cut cabbage into four wedges. Remove core pieces and discard. Slice cabbage into thin pieces. Place in a large, deep pot. Peel and core an apple. Chop and place in pot. Peel, pare and chop an onion and place in the pot. Discard all peels and parings. Pour boiling water over all so that all the food in the pot is submerged. Simmer for about 1-1/4 hours, pushing ingredients under the water as the water cooks down. (Cooking the cabbage uncovered makes it more digestible and tastier.)
Pour the water off hot cabbage. Reserve. Pour 3/4 cup of water back into the pot. Reserve balance of water for reheating of leftovers. (As good or better reheated.) Add the butter to the pot and stir over medium low heat until melted. Next, pour vinegar over sugar and stir to dissolve. Add to simmering cabbage and cook 1/2 hour longer, uncovered.
Absolutely delicious, especially if served with roast duck or roast pork. |
Personal
Notes: |
Personal
Notes: My first recipe is for Mother’s English Red Cabbage. We all loved it so it was on the menu often, not only for Thanksgiving and Christmas dinners. It only happened once, but it was memorable to find mother’s recipe for anything in a restaurant. I always loved it so I ordered it in a restaurant in Copenhagen, Denmark in 1974 thinking it might taste like German Rot Kohl. To my surprise it was identical to my mother’s Red Cabbage recipe. It made me wonder if the Vikings had brought the recipe to England centuries ago or did the Vikings borrow it from the British? It really doesn’t matter because it’s delicious.
|
This recipe for MOTHER’S ENGLISH RED CABBAGE is from