Braised Red Cabbage

• 1 red cabbage, about 1 pound
• 2 tablespoons vegetable or corn oil
• 1/2 cup coarsely chopped onion
• 1 apple, peeled, cored and cut in thin slices
• 1/4 cup fresh or canned chicken broth
• 1 tablespoon red-wine vinegar
• 2 tablespoons honey or brown sugar
• 2 whole cloves
• Salt and freshly ground pepper to taste
• 2 tablespoons butter

1. Pour off and discard any tough or wilted leaves from the cabbage.
2. Cut away and discard the core from the cabbage.
3. Cut it into thin julienne.
4. Heat the oil in a heavy skillet and add the onion and cabbage and cook, stirring, until wilted.
5. Add the apple, broth, vinegar, honey, cloves, salt and pepper.
6. Blend well.
7. Cover and cook 15 minutes, stirring often.
8. Add the butter, stir and blend well.

red cabbage, vegetable, onion, apple, chicken broth, redwine vinegar, honey, cloves, salt, butter

Taken from cooking.nytimes.com/recipes/4140 (may not work)