Title: Danish Red Cabbage
Categories: Vegetable
Yield: 8 Servings

1	lb	Shredded red cabbage
1 1/2		Sticks margarine
1/8	c	Salt
4	c	Peeled and chopped apples
1/4	c	Vinegar
3/4	c	Sugar
1 1/2	c	Apple jelly

Place ingredients into a large pot and cook, stirring frequently, over medium heat until cabbage is tender.

Traditionally served with roast pork stuffed with apples and prunes.

"America a la Carte" Diane Howard Indianapolis Star 14 December 1994

MM Format by John Hartman Indianapolis, IN

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