Shred the cabbage and put it in either an iron saucepan or an earthenware casserole, with a lump of butter, a few tablespoons of water, and a few tablespoons of vinegar. Season with salt and sugar, cover, bring to the boil and simmer for 2 or 3 hours till quite tender. Ten minutes before serving, add red currant juice.
Shred the cabbage and put it in either an iron saucepan or an earthenware casserole, with a lump of butter, a few tablespoons of water, and a few tablespoons of vinegar. Season with salt and sugar, cover, bring to the boil and simmer for 2 or 3 hours till quite tender. Ten minutes before serving, add red currant juice.Tuesday, April 28, 2009
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