2 lbs. red cabbage, shredded
2 tbsp. sugar
1/2 tsp. salt
2/3 c. red wine vinegar
2 tbsp. butter
2 med. apples, peeled, chopped fine
1/2 c. finely chopped onion
1/8 tsp. ground cloves
1 bay leaf
1 c. boiling water
3 tbsp. dry red wine
3 tbsp. red currant jelly

Combine first 4 ingredients in large bowl, tossing to coat; set aside.

Melt butter in large non-aluminum Dutch oven. Saute apples and butter 5 minutes. Add reserved cabbage mixture and remaining ingredients; bring to a boil. Cook, uncovered over low heat 1 hour or until liquid has evaporated. Remove bay leaf.