2 tbsp. cooking oil
1 lg. red onion, quartered & sliced
6 c. red cabbage, shredded
1/4 c. dry red cooking wine
3 or 4 tbsp. vinegar
3 tbsp. honey
3 tbsp. poppy seed (optional)
1 tbsp. cornstarch
Salt & pepper

Saute onion until golden, add cabbage and wine to onion. Cover and cook for 10 minutes. Add vinegar, honey, poppy seed, salt and pepper to taste. Cook another 8 minutes. Drain and thicken the juice with cornstarch and stir in the cabbage.