Braised Red Cabbage

• 2 1/2 pounds red cabbage
• 1/2 cup red wine vinegar
• 1 onion, medium dice
• 3 tablespoon butter
• 3 medium apple, peeled and diced
• 1/2 cup Lyles Golden cane syrup (3/4 ounce brown sugar can be substituted)
• 3/4 cup red wine
• Spice sachet: 5 cloves, 5 allspice, 1 bayleaf
• Salt and freshly ground pepper

1. Remove the 2 outer leaves of the cabbage.
2. Cut the cabbage in half.
3. Core it and cut into thin julienne.
4. Saute cabbage and onions in butter for 5 minutes, or until the cabbage starts to wilt.
5. Add the apple, vinegar, cane syrup, red wine, spice sachet.
6. Cover and simmer for 1 hour.
7. Adjust seasoning by adding more salt, syrup and wine to taste.

red cabbage, red wine vinegar, onion, butter, apple, lyles golden cane syrup, red wine, bayleaf, salt

Taken from www.foodnetwork.com/recipes/braised-red-cabbage-recipe1.html (may not work)