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Red cabbage is full of good stuff, including valuable phytonutrients not
found in most foods, that offer protection against many diseases. It's often overlooked, as
most people don't know what to do with it. This dish can be served hot or
cold.Danish Red Cabbage 1 medium head of red cabbage1/4 C. butter or non-hydrogenated margarine 1 T. apple cider vinegar 1 T. sugar 1/4 tsp. salt 1/2 C. water 1/2 C. red currant jelly Shred the cabbage finely by hand or with a food processor. Place in a heavy pan with the butter, vinegar, sugar, salt and water. Bring to a boil, cover tightly, and turn to lowest heat. Simmer until tender, stirring occasionally. Add a spoonful or three of water if it starts to go dry. Add jelly, stir, turn up heat and boil, stirring occasionally until most of the liquid has evaporated.
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