Dutch Red Cabbage

This is what you can do with the leftover red cabbage from acid/base science experiments.
From
Shari's collection of old-fashioned recipes, this easy recipe is about 100 years old.

■One 2 pound head red cabbage
■4 large cooking apples, sliced
■3/4 cup raisins
■2 tablespoons cider vinegar
■1 to 2 tablespoons butter (or margarine, for gfcf recipe)
■1/2 teaspoon salt
■Sugar to taste

Cut red cabbage coarsely. Combine cabbage, apples, raisins, vinegar, butter, salt and water to almost cover in saucepan; sprinkle sugar over top. Cook until cabbage is tender, stirring occasionally. Add more water as needed. Add small amount of vinegar at a time to increase sour flavor, as desired. Liquid should be almost evaporated when done.

Makes 6 servings.

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