500gof finely sliced red cabbagefleshy stalks removed
2tblsof raspberry vinegar
2tblsof muscovado sugardark brown
125mlof water
25gof butter
3tblsof wild plum jellyor any tart tasting jelly that you find in your larder such as sour grape, red currant, gooseberry. If you only have ultra sweet jelly, add a half teaspoonful of raspberry vinegar when you add the jelly.
Instructions
In a large casserole combine the chopped red cabbage, raspberry vinegar, sugar, water and butter. Bring gradually to the boil and simmer for an hour, turning occasionally.
Add the jelly and simmer for 20 mins. Drain and serve.