Cut 2 1/2 to 3 pounds red cabbage in half and cut away core. Remove tough outer leaves. Slice very thinly. Place 1/2 cups vinegar (white or wine), 2 tablespoons butter, 1/4 cup water and 1 tablespoon sugar in 4-5 quart casserole in 325 degree oven until butter is melted. Add cabbage and toss until well coated with butter mixture.

Cover and braise for 2 hours. At the last 10 minutes, stir in 1/4 cup red currant jelly and 2 tablespoons grated apple. Flavor improves if allowed to stand in casserole overnight.