3 lbs. (3 quarts) shredded red cabbage
2 lg. (3 to 4 med.) onions sliced thin
1/4 c. butter
1/2 red wine vinegar
2 tart apples sliced thin
1 c. currant jelly
1 tbsp. salt, pepper
3 tbsp. sugar, to taste
2 to 3 whole cloves
1 bay leaf
1/2 c. red wine

Melt butter. Stir in onion and cabbage; saute, stirring occasionally over medium heat. Add sugar and saute 15 minutes. Add salt, pepper, wine vinegar, cloves and bay leaf. Simmer over low heat until crisp tender. Add apple slices and currant jelly. Simmer for 10 minutes. Add wine and simmer for 5 minutes. This can be done in advance. Cool and refrigerate. Remove bay leaf. Heat for 10 minutes before serving.