1 (2 lb.) head red cabbage, shredded
1 c. water
2 tbsp. vinegar
1/2 tsp. salt
1/4 c. chopped onion
3 tbsp. butter
1/3 c. pineapple preserves
1 tsp. lemon juice

Heat water, vinegar, lemon juice and salt in a 3-quart saucepan until boiling. Add cabbage and return to boil. Reduce heat. Cover and simmer for 10 minutes until tender. While cabbage is cooking, sauté onion in butter. Add to cabbage. Add preserves and mix well.