2 tbsp. butter
6 c. shredded red cabbage
1 med. onion, sliced in rings
1/2 c. vinegar
1 tsp. sucaryl

Melt butter in large saucepan. Add cabbage. Cook, covered, over low heat until tender, stirring occasionally to prevent sticking. Add onion rings, 1/4 cup water, vinegar, and sucaryl. Cover; cook for about 10 minutes longer. Yields 6 servings, 68 calories per serving.