2 lbs. red cabbage (discard coarse outer leaves), coarsely chopped
4 tbsp. butter or bacon fat
1 med. onion, chopped
2 tart cooking apples, chopped
1/2 tsp. salt
4 tbsp. brown sugar
1 c. cider
2 tbsp. cider vinegar

Place cabbage in colander. Rinse thoroughly. Drain well. Melt butter in a large skillet. Saute onion until tender but not brown. Add cabbage and remaining ingredients. Cover. Cook slowly until cabbage is tender and liquid is reduced, about 1 hour. Cabbage should be a rich, red color and sauce just enough to moisten the vegetable. Serves 6.