1 med. head red cabbage
3 tbsp. butter
4 tbsp. sugar
1/4 c. vinegar
1/2 c. water
1 tbsp. salt
1/4 c. currant jelly

Quarter cabbage and shred into thin strips. In heavy kettle brown butter. Add cabbage and stir well. Add salt, sugar, vinegar and water. Cover and simmer slowly over a low heat for 45 minutes. When cabbage is tender add jelly and stir until it dissolves.

This dish tastes best when made 24 hours in advance and is reheated before serving!