Red Cabbage And Currant Salad - cooking recipe

Ingredients

1 medium head red cabbage
3/4 c. black currant or red currant preserves
curly endive
carrot curls
crisp bread

Preparation

Coarsely shred the cabbage, about 8 cups.
Stir preserves to mash currants; add to shredded cabbage and stir to coat evenly. Cover and refrigerate at least 2 hours.
Garnish with curly endive and carrot curls.
Serve with crisp bread.
Makes 8 to 10 servings.