2 lbs. red cabbage
1 tsp. caraway seeds
Red cooking wine
White vinegar
1 green apple
Juice from 1/2 lemon
1 tbsp. sugar
Salt and pepper
Vegetable oil or butter

Remove the outer leaves from the red cabbage and discard. Cut the red cabbage into quarters and remove the center core from each piece and discard.

Cabbage must be cut very fine and placed into a large bowl. Add the lemon juice and vinegar and allow to stand for 15 minutes.

Heat the vegetable oil or butter, add cabbage, fine sliced peeled apple, the caraway seeds, sugar, salt and pepper. Cook over medium heat and stir ingredients continuously. Add a little water or beef stock and 1/2 of the wine. Slowly cook until cabbage becomes tender but still has a little crispness. Now add the rest of the wine. If mixture is too liquid, thicken with flour.