Agny Danielsen'S Surkal

• 26 ounces cabbage
• 2 apples, cored
• 2 1/2 ounces butter
• 2 cups distilled white vinegar
• 2 tablespoons sugar
• 1/2 tablespoon caraway
• 2 teaspoons salt
• Curly parsley, chopped, for garnish

1. Shred the cabbage using the slicing disc of a food processor, then switch to the shredding disk to shred the apple (it's okay to leave the skin on).
2. Melt butter in a large, heavy pot, then add remaining ingredients (except parsley) and bring to a simmer. Cook over low heat, stirring occasionally, for about 90 minutes, until the cabbage is soft and has darkened and the vinegar has reduced and softened in flavor. You may need to increase the heat near the end to finish reducing the vinegar.
3. Remove from the heat and, as Grandma Agny indicated, "Serve in a nice-looking dish; garnish with apple wedges and parsley."

cabbage, apples, butter, white vinegar, sugar, caraway, salt, curly parsley

Taken from food52.com/recipes/21767-agny-danielsen-s-surkal (may not work)