BODKAAL . .....RED CABBAGE

Discard any old outer leaves of the red cabbage , cut in half and then quarters .
Cut away the base stem and all tough , thick white parts .
Slice the cabbage very thinly , this will take time , but essential to the end result .
Peel and coarsely grate the Granny Smith apple and add to the cabbage mix in a bowl .
In your pan add 125gm of butter / margarine and melt over a medium heat .
Add 1 tsp of caraway seeds
Add 2 tbs of sugar
Add 1 tsp of salt
Add ground black pepper to taste
Add 1/2 cup of apple cider vinegar .
Add 2 tbs of minced garlic
Now it`s time to add the cabbage and apple
Cook over a medium- high heat , stirring occasionally and cook until tender .
Add a handful of shredded carrot
Add 4 tbs of red currant jelly or cranberry jelly and stir through until melted .

THE FLAVOURS WILL MATURE IF ALLOWED TO STAND COVERED IN THE REFRIGERATOR FOR A DAY AND THEN  REHEATED .
This is  an excellent  main meal with the addition of meatballs and sour cream or natural yoghurt and served over pasta .
BODKAAL will work just as well with green cabbage .