2 tbsp. butter
1 bay leaf
1 onion, sliced
1 med. head red cabbage, shredded
Salt & pepper to taste
1/2 c. chicken stock
2 c. cranberries, fresh or frozen
1/2 c. brown sugar
3 tbsp. red wine vinegar
1/4 tsp. ground cloves
1/2 c. white wine

Melt butter, add bay leaf and chopped onion. Saute until tender. Add cabbage, salt and pepper and 1/4 cup chicken stock. Cover and simmer 10 minutes. Stir in cranberries and the other 1/4 cup chicken stock. Simmer until cranberries are tender, about 5 minutes. Add brown sugar, vinegar, cloves and wine. Heat thoroughly and serve.