2 tbsp. vegetable oil
1 med. head red cabbage, finely shredded (about 12 cups)
1/2 c. dark corn syrup
1/4 c. white vinegar
1/4 c. dry red wine
1 tsp. pepper
1 tsp. caraway seed, optional
1 tsp. salt

In a large saucepan, heat vegetable oil to medium; saute cabbage for 1 to 2 minutes. Stir in corn syrup. Heat, stirring constantly for 2 more minutes. Add vinegar. Reduce heat and simmer for 1 to 1 1/2 hours, loosely covered, or until cabbage is soft, stirring occasionally. Season with wine, salt, pepper and caraway seed. Makes 6 to 8 servings, about 5 cups.