1 tbsp. vegetable oil
1 lg. onion, thinly sliced
1 head (about 2 lbs.) red cabbage, cored and sliced in thin strips
1 lg. McIntosh apple, peeled, cored and thinly sliced
8 prunes, pitted and chopped (optional)
1 tbsp. brown sugar
2 tbsp. red wine or cider vinegar
1/2 c. water or beef broth
Tsp. freshly ground black pepper
1/4 tsp. salt (optional)
1 tbsp. caraway seeds (optional)

Preheat oven to 300 degrees. Heat oil in deep skillet, saute onion until soft. Add cabbage and cook about 5 minutes, until soft. Fill bottom of earthenware or enamelled cast iron casserole with a layer of cabbage and onions, top with layer of apples followed by layer of prunes, continue layering in this order until all ingredients are used.

In small bowl, combine brown sugar, red wine, water, pepper, and salt; pour over cabbage mixture. Cover and bake 1 1/2 to 2 hours. Remove from oven, sprinkle lightly with caraway seeds. Serves 8.