Marian Burros's Red Cabbage

• 2 medium heads red cabbage
• 5 to 6 tablespoons butter
• 3 tablespoons plus 2 teaspoons black currant preserves, pureed
• 4 tablespoons red wine

1. Slice five center slices from each cabbage, one-quarter- to one-half-inch thick.
2. Saute in hot butter about three minutes, until barely soft, so cabbage slices keep their shape.
3. Stir in preserves and wine to glaze cabbage.

cabbage, butter, black currant preserves, red wine

Taken from cooking.nytimes.com/recipes/10484 (may not work)