1-2 lbs. head red cabbage
1 sm. onion, minced
1 green apples, peeled and grated
1/2 c. red currant jelly
2 tbsp. butter
1 tsp. salt
1 tbsp. flour
1/2 c. red wine

Place butter in deep 3 quart pot. When melted, add onion and saute until golden (5 minutes), then add wine. Cover and cook over low heat until tender; do not overcook. Remove from fire and sprinkle the flour over the cabbage. Return to fire and cook until thickens a bit. Keep warm until ready to serve.