2 c. red cabbage, sliced
1 c. onions, sliced
1/2 c. vinegar
4 tbsp. red currant jelly
1 c. apples, sliced
2 c. chicken stock
3 tbsp. red wine

Cook all ingredients, except the wine and jelly, together until tender. Add wine and jelly for the last few minutes of cooking. Serves 4.