Rauðkál

Red cabbage

Ingredients

1 head of red cabbage
2 green apples
250 ml apple cider vinegar
300 g sugar
200 g red currant jelly


Preparation

Remove the outer leaves from the red cabbage, then cut the head into four parts and remove the stalk. Slice the head of cabbage into strips as thin as possible.

Peel the apples and cut them into small cubes.

Put all the ingredients in a large pot and simmer over low heat for about 1.5 hours. Season halfway through the cooking time - if the cabbage gets a little sour, add a little more sugar, or if the cabbage tastes too sweet, stir in a little more vinegar.

Then let the finished red cabbage cool in the cooking pot, then fill it into hot-washed jars with screw caps and store in a cool place.

Rauðkál með blóðmör and kartöflumús

The finished red cabbage will keep in the fridge for at least a week - and they say it tastes even better every time it is reheated.

[Translated from here.]