- 1 small head of red cabbage
- Two-thirds cup red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons butter
- 2 medium cooking apples, cored and cut into chunks
- One-half cup finely chopped onions
- 1 whole onion, peeled and pierced with 2 whole cloves
- 1 bay leaf
- 1 cup boiling water
- 3 tablespoons dry red wine (optional)
- Wash the cabbage well and remove any tough outer leaves. Cut it into quarters. Shred the cabbage into one-eighth-inch wide strips by hand or using a food processor. Put the cabbage into a large mixing bowl. Add the vinegar and sugar and toss to coat evenly.
- In a heavy casserole, heat the butter, then add the apples and chopped onions. Cook, stirring frequently until the apples are lightly browned, about 5 minutes. Add the cabbage, the whole onion with cloves, the bay leaf, and boiling water to the casserole. Stir to mix well. Bring to a boil, then cover, reduce the heat to a simmer, and cook for one and one-half hours to 2 hours. Check occasionally to see if cabbage is too dry; if so, add a little hot water. When the cabbage is done there should be almost no liquid left in the casserole.
- Remove the whole onion and the bay leaf. Stir in the red wine if using. Serve warm.