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Danish Red Cabbage 

  • head of red cabbage, shredded 

  • 1/4 pound butter

  • 1 10-ounce jar of red currant jelly

  • 1/4 cup red wine vinegar

  • S

  • Salt to taste

1. Mall all but vinegar and salt in saucepan and cook over very low heat about 40 minutes.  Add vinegar and salt just before serving.  

(From Ed Ando Column on gardening. Article 7)

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