1 med. red cabbage, approximately 2-3 lb.
2 med. cooking apples
1 oz. butter
6-8 tbsp. water
6-8 tbsp. wine vinegar
Salt and pepper
4 tbsp. red currant jelly (optional)
Sugar

Remove outer coarse leaves of cabbage; remove stalk and shred the cabbage very finely. Peel, core, and grate the apples. Melt the butter in large saucepan over low heat; add the cabbage and apples and toss for 5 minutes; add vinegar, water, salt, and pepper. Cover with a lid and cook until cabbage is tender. Add sugar and jelly to taste. Serves 8.