Tips:

I love seedless raspberry jam or regular raspberry jam with this recipe. You can also use grape jelly. If you don’t use jam on Pesach, sub brown sugar. Start with three tablespoons and adjust to taste. You might want to up some of the other ingredients as well. It will not have the same depth of flavor as with jam, but it will still be palatable.

Notes:

I find that soaking cabbage in ice water prior to cooking helps remove the processed “off” taste that often accompanies bagged shredded cabbage. It also helps prevent the cabbage from becoming too limp while cooking.