margarine, chicken fat or bacon fat
1 head red cabbage, shredded
1 small ham knuckle *
2 onions, thinly sliced
2 apples, peeled, cored and sliced
½ cup red currant jelly
1 bay leaf
½ teaspoon salt
¼ cup water
⅓ cup vinegar
Heat fat in electric skillet that has a tight-fitting lid.
Add cabbage and remaining ingredients, except vinegar. Bring to a boil
and reduce heat; cook at low heat about 2 hours.
Add vinegar just before serving; remove bay leaf.
If you have no electric skillet but do have an oven free, try Sheila Vickers' Red Cabbage with Marrons & Bacon.
You can find the above recipe(s) by tapping here on the Home Cookin' index.
Copyright © 1999-2005 S.H. Klock/ The Recipe
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