Danish Red Cabbage
(Sweet & Sour Red Cabbage)
Danish style cabbage, but goes well with German food too. 
This recipe has been altered from the original published in the Dana College Centennial "Recipes and Reminiscence" Cookbook.  Prepared by the Dana Women's Club.  1983.  Red Cabbage was often served at Dana's Annual Christmas festival, " Sights and Sounds of Christmas."

1 large head red cabbage
1/2 cup vinegar
1/2 cup butter
1 cup sugar
1 teaspoon salt
1/2 cup red currant jelly
2 red apple, cubed

Wash cabbage, cut into four parts, removing inner stalk.  Shred cabbage and sprinkle with vinegar, so it does not turn brown.  Melt butter in large pan, add sugar and salt.  Add cabbage and cook covered for 15 minutes.  Add currant jelly and apple and simmer covered for about 2 hours. 
Best if made a day before and reheated.   Serves 6-8.