1 sm. head red cabbage, 1 1/2 to 2 lbs.
3 tbsp. butter
1/2 c. chopped onion
1/4 c. vinegar
3/4 c. water
3 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper

Rinse cabbage and trim off the bruised outer leaves. Cut in quarters and remove core, slice, or shred 1/4 inch thick slices. Cook onion in butter until soft; add cabbage, vinegar, water, sugar, salt, and pepper. Mix thoroughly. Cover and cook on low until cabbage is tender, about 45-60 minutes. Add more butter. Serve hot. Serves 6-8.