Rod Kaal (Red Cabbage)
1 large head red cabbage
4 tbsp butter
4 tbsp sugar
2 tbsp vinegar
Shred cabbage very fine. Add sugar, butter, vinegar and about 1/2 cup water. Cover and simmer slowly 3 hours. Add more sugar and vinegar to taste during the last 10 minutes of cooking.
This is better each time it is reheated. Plum or currant jelly may be used instead of sugar and vinegar for the last addition. This is delicious served with goose, duck or pork.
- - Mrs. Herbert Hansen
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
1 large head red cabbage
4 tbsp butter
4 tbsp sugar
2 tbsp vinegar
Shred cabbage very fine. Add sugar, butter, vinegar and about 1/2 cup water. Cover and simmer slowly 3 hours. Add more sugar and vinegar to taste during the last 10 minutes of cooking.
This is better each time it is reheated. Plum or currant jelly may be used instead of sugar and vinegar for the last addition. This is delicious served with goose, duck or pork.
- - Mrs. Herbert Hansen
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
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