1 sm. head of red cabbage (2 lbs.)
1/3 c. firmly packed brown sugar
1 tsp. salt
Dash of cayenne pepper
4 med. sized apples (rinse, quarter, core & peel)
1/2 c. red wine

Place the above in 3 quart saucepan, cover and simmer over low heat 20 to 30 minutes until cabbage is tender. Add 1/4 cup cider vinegar and 1/4 cup butter. Toss until butter is melted.