We always insist on Tim making his red cabbage at Thanksgiving and Christmas for the colour and taste. There is usually far too much, but it freezes well and is great with leftover turkey.
One onion, diced
A small red cabbage
4 Tablespoons vinegar (red wine, port, sherry or balsamic…whatever)
½ Cup of water
2 Tablespoons brown sugar
1 Apple, sliced and diced
1. Melt a pat of butter in a good saucepan. Add onion and cook until it’s golden.
2. Add cabbage and cook on medium for a few minutes. Be sure to stir it.
3. Add all the other ingredients and stir. Place the top on the saucepan, turn down to simmer, and let cook for an hour. Stir now and then. If it needs more water add a little.
4. When the cabbage is soft, stir in a dollop of Red currant jelly (or cranberry jelly, if you like.)