1 red cabbage, sliced
3 onions, sliced thinly
2 tbsp. butter
4 apples, peeled, cored and sliced
4 cloves
1/2 c. red wine vinegar
1/2 bottle dry red wine
1/2 tsp. sugar
Dash salt

Melt butter in large saucepan. Saute onions, then add cabbage, apples, sugar and salt, cloves. Mix to incorporate. Add vinegar and wine. Cover and cook over low heat until cabbage is soft and liquid has absorbed, stirring occasionally (approximately 1 1/2 hours). Serve with pork or chicken. Yields: 8-10.