Danish Red Cabbage

• 1 medium red cabbage (about 3 pounds)
• 3 tablespoons butter
• 1 tablespoon sugar or more, according to taste
• 1/4 cup vinegar
• Salt, pepper
• 2 medium tart apples, peeled, cored and chopped (optional)
• 1/2 cup red currant jelly

1. Remove and discard tough outer leaves from cabbage.
2. Shred cabbage very fine.
3. In heavy kettle, melt butter.
4. Add sugar, but do not brown.
5. Add cabbage and cook 3 minutes, stirring constantly.
6. Add vinegar, water, salt and pepper to taste.
7. Simmer covered for 2-3 hours, or until cabbage is very tender.
8. Stir occasionally, and if necessary, add a little hot water to prevent scorching.
9. When cabbage is almost tender, add apples, if desired, and red currant jelly.
10. Cabbage should be quite sweet-sour.
11. If necessary, add more sugar or vinegar, a little at a time.
12. Simmer covered for 30 minutes longer, stirring occasionally.
13. Serve with roast goose or duck.
14. This is best if made a day ahead, and reheated slowly.

red cabbage, butter, sugar, vinegar, salt, tart apples, red currant

Taken from www.epicurious.com/recipes/food/views/danish-red-cabbage-20118 (may not work)