1 1/4 c. chicken or beef broth
1/2 c. red wine vinegar
1/3 c. packed light brown sugar
8 c. coarsely chopped cabbage
2 med. apples, cored & sliced
2 tbsp. cornstarch

Reserve 1/4 cup broth. In skillet, over medium high heat, heat remaining broth, vinegar and brown sugar to a boil; reduce heat. Add cabbage; cover and simmer 15 minutes. Stir in apples; cooked, covered, 5 minutes. Blend cornstarch into reserved broth. Stir into cabbage mixture; cook until mixture thickens and boils. Makes 6 servings.