1/4 c. butter
4 med. apples, peeled and sliced
1/2 red onion, chopped
1 head red cabbage, finely shredded
1 c. red wine
4 whole cloves
1/3 c. brown sugar
2 bay leaves
1/4 c. vinegar
1/4 c. butter
Juice of 1/2 lemon

Melt butter in 4 quart Dutch oven. Add apples and onion; saute slightly. Add cabbage, red wine, cloves, sugar and bay leaves. Simmer, covered for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. Makes 6 servings.