Braised Red Cabbage With Orange

• 1 medium-size red cabbage, about 2 pounds
• 3 tablespoons butter
• 1/2 cup finely chopped onion
• 2 whole cloves
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 cup freshly squeezed orange juice

1. Quarter and core cabbage and shred quarters fine.
2. There should be about 10 cups.
3. Heat 2 tablespoons of butter in large saucepan and add onion.
4. Cook, stirring, until wilted.
5. Add cabbage, cloves, salt and pepper and cook, stirring, 5 minutes.
6. Add orange juice and cover.
7. Cook, stirring occasionally, about 45 minutes.
8. Stir in remaining butter and serve.

red cabbage, butter, onion, cloves, salt, freshly ground pepper, freshly squeezed orange juice

Taken from cooking.nytimes.com/recipes/2171 (may not work)