Pickled Red Cabbage - cooking recipe

Ingredients

1 large red cabbage (about 1 kg)
200 ml vinegar
200 ml sugar
50 g margarine or 50 g butter
125 ml red currant jelly (canned plums or blackcurrant concentrate may be substitued)

Preparation

Remove and discard wilted outer leave.
Rinse and remove core.
Shred cabbage in large pot.
Melt margarine over medium heat.
Gradually add cabbage and saute.
Add vinegar, sugar and red currant jelly.
Reduce heat to simmer.
Cover and cook 3-4 hours, stirring occasionally.
Taste cabbage halfway through cooking, adding more vinegar or sugar if desired.
Can be kept in fridge 1 month or frozen.