(Perfect with pork, veal, goose and duck dishes).

1 med. head red cabbage (2-2 1/2 lbs.)
4 tbsp. butter
1 tbsp. sugar
1 tsp. salt
1/3 c. water
1/3 c. white vinegar
1/4 c. red current jelly
2 tbsp. grated apple

Wash the cabbage under cold running water, remove the tough outer leaves, cut the head in 1/2 from top to bottom. Lay the flat sides down on the chopping board, cut away core and slice the cabbage very finely. There should be approximately 9 cups of shredded cabbage.

Preheat oven to 325 degrees. Combine butter, salt, sugar, water and vinegar in a heavy stainless steel or enameled 4-5 quart casserole. When it comes to a boil and the butter is melted, add the shredded cabbage and toss thoroughly. Bring to a boil again, cover tightly and place in center of oven for 2 hours.

About 10 minutes before cabbage is finished stir in jelly and grated apple - replace cover and continue cooking.

The flavor is at it's best when it has cooled. It will keep in the refrigerator a week - just heat in oven or on stove.