Red Cabbage Wapples And Grape Jelly Food

RED CABBAGE WITH APPLES

Steps:

• Place all the ingredients except for the apples in a large saucepan and season. Place over a medium heat, bring to the boil, then turn down the heat and simmer for 30 mins. Add the apples, then continue cooking for 15 mins until tender.

SAUTEED RED CABBAGE WITH APPLES

Steps:

• Remove outside leaves of cabbage.
• With a sharp knife, chop cabbage into small pieces. Throw into colander and rinse.
• In large stovetop pot with lid, melt 2 teaspoons of butter at medium-high.
• Add onion to pan and sauté.
• Add chopped cabbage to pan.
• Peel apples, chop and add to pan.
• Combine water with vinegar, add brown sugar and bay leaves and stir.
• Pour liquid over cabbage mixture.
• Bring mixture to a boil then cover and reduce heat to a low simmer for 25-35 minutes.

RED CABBAGE W/APPLES AND GRAPE JELLY

Steps:

• Place cabbage in colander in sink. Boil about 2 quarts water, pour half over cabbage, drain well, pour rest over and drain completely.
• In large skillet, melt butter. Add cabbage, onions and apples. Stir in grape jelly and salt; cover and simmer to desired tenderness.
• I only cook mine for 10 minutes. I like this as is, but you can sweeten this further with a little sugar to taste *if desired.

BRAISED RED CABBAGE WITH APPLES - SCANDANAVIA

Steps:

• Combine the butter, sugar, and vinegar with a large pinch of salt and sprinkling of pepper in a large deep skillet with a lid over medium heat. Bring to a boil.
• Add the cabbage, stirring to coat. When the cabbage begins to glisten and soften a bit, add the apple pieces and stir.
• Reduce the heat to medium-low and simmer, covered, until the cabbage is soft, about 45 minutes.
• Stir in the currant jelly. Taste and adjust the seasoning, then serve.

APPLE GRAPE JELLY

Steps:

• Place grapes in a large bowl and mash.
• Place grapes, apple slices and water in a large stainless or enamel pot.
• Bring to a boil, reduce heat and simmer for 30 min.
• Pour juice and pulp thru a damp jelly bag and let drip UNDISTURBED for 3 hours.
• Restrain through another damp jelly bag.
• If you want you can now save the pulp for grape butter.
• Measure 5 cups of grape-apple-add the lemon juice and pour back into the large pot (washed pot that is) and bring to a full boil.
• Stir in sugar and return to a full, rolling boil until the jell point is reached.
• Remove from heat and skim.
• Ladle into steril hot jars leaving 0.125 inch head space.
• Process for 5 min in a boiling water bath at altitudes up to 1000 feet.