1 med. sized red cabbage, 1 1/2 lbs.
2 tbsp. vegetable or corn oil
1 c. chopped onions
1/4 tsp. ground cloves
1/4 tsp. ground cumin
1 c. cored, peeled, chopped apple
1 tbsp. red wine vinegar
2 tbsp. brown sugar
1/4 c. chicken broth or water
Salt & pepper to taste
2 tbsp. butter

Peel off and discard any blemished outer leaves of the cabbage and remove the core. Shred cabbage finely. Heat oil in a heavy skillet. Add onions and cook, stirring until wilted. Add cabbage, cloves, cumin, apple, vinegar, sugar and broth. Add salt and pepper. Blend well and bring to a boil. Cover and simmer 25 minutes, stirring often. Stir in butter and serve. 4 to 6 servings.