2 lbs. red cabbage
1/2 c. butter
1 lemon juice
Salt
1/2 c. red wine
1 tbsp. red currant juice
1 tbsp. vinegar
Sugar

Allow cabbage to stand in cold salted water for an hour. Drain, and slice into long thin strips. Melt butter carefully, add a pinch of salt, sugar and mix. Add the cabbage and simmer for a few minutes. Cover pan and cook for about 2 hours or until cabbage is quite tender. Just before serving, add vinegar, wine, lemon juice, currant juice and salt and sugar to taste. It is even better if cabbage is cooked a day in advance and allowed to mellow overnight.