1 medium head of red cabbage, finely shredded
5 tart cooking apples, thinly sliced
3 Tbs. butter
2 1/2 tsp. flour
1 cup red wine vinegar
1/2 cup brown sugar
1/3 cup dry red wine
2 Tbs. lemon juice
2 tsp. salt
dash of pepper

Steam cabbage until tender but still somewhat crisp. Drain well. Combine with apples and set aside.

Melt butter in 3-quart saucepan. Add flour and stir until smooth.

Bring to a simmer, add next 6 ingredients and cook, stirring frequently, until sauce begins to thicken. Add cabbage apple mixture and toss until mixed.

Reduce heat, simmer for 10 more minutes.

Serves 6.

Submitted by: Belle