1 med. head red cabbage (2-2 1/2 lbs.)
4 tbsp. butter
1/3 c. white vinegar
1 tsp. salt
1 tbsp. sugar
1/3 c. water
1/2 c. applesauce
1/4 c. currant jelly

Wash cabbage. Remove the tough outer leaves and cut in half from top to bottom. Lay flat side down on chopping board; cut away the core and slice cabbage very finely.

Preheat the oven to 325 degrees. Combine butter, sugar, salt, water, and vinegar in heavy stainless steel or enameled 4 to 5-quart casserole. When it comes to a boil and the butter has melted, add cabbage and toss thoroughly with two wooden spoons.

Bring to a boil again; cover tightly and place in oven to braise for 2 hours. Add water if necessary. About 10 minutes before cabbage is finished, stir in jelly and applesauce. Replace in oven and complete cooking.

Taste will improve if, after it has cooled, it is allowed to rest for a day in refrigerator and reheated the next day.