Nigella Lawson's Red Cabbage

• 1 tablespoon olive oil
• 1 onion, peeled, halved and thinly sliced into half-moons
• Scant tablespoon Maldon salt (available at specialty food stores), or more as desired
• 1 red cabbage, finely shredded (about 10 cups, loosely packed)
• 3 tablespoons light brown sugar
• 1 1/2 cups red wine
• 1/2 cup freshly squeezed orange juice
• 1/4 teaspoon allspice, or more as desired
• 2 apples

1. Place a large heavy-bottom saucepan or casserole over medium-low heat, and add oil.
2. When oil is hot, add onion and salt.
3. Saute gently until onion is softened but not colored.
4. Add cabbage to pan on top of onion.
5. Sprinkle sugar over cabbage; add wine, orange juice and allspice.
6. Peel, core and finely chop apples, and add to pan.
7. Cover, and let mixture steam until cabbage is wilted, about 10 minutes.
8. Gently stir to mix all ingredients; cover and reduce heat to its lowest possible setting.
9. Cook about 2 hours, and adjust salt and allspice as desired.
10. Serve hot, or allow to cool to room temperature and refrigerate overnight.
11. (The flavors improve with reheating.)

olive oil, onion, salt, red cabbage, light brown sugar, red wine, freshly squeezed orange juice, allspice, apples

Taken from cooking.nytimes.com/recipes/9098 (may not work)