Celtic Red Cabbage With Pork And Red Currant Jelly

Step 1

Heat up the oil or butter in a large pan, on medium heat. Add the bite sized chopped meat and brown it on all sides.

Step 2

Chop the onion and add it to the meat. Sauté the onion until it becomes translucent. Stir once in a while.

Step 3

Shred the red cabbage, peel and slice the apples and add both to the onion.

Step 4

Add the vinegar, allspice and the salt and pepper.

Step 5

Bring the whole mixture to a boil. Add the red currant jelly and stir until the jelly disolves.

Step 6

Cover and simmer gently for about 45 minutes, until the cabbage is tender. If it needs a little bit more time, continue cooking until the cabbage is soft.