Rodkaal (Red Cabbage)

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.