Red Cabbage

• 4 Tbsp. butter or bacon fat
• 1/4 c. brown sugar, packed
• 2 onions, sliced
• 2 1/2 lb. red cabbage, shredded
• 2 cooking apples, peeled, cored and sliced
• 2 Tbsp. cider vinegar
• 1/2 tsp. caraway seeds
• 1/4 tsp. nutmeg
• dash of each ground cloves and cayenne pepper
• 1/2 c. red wine
• 2 Tbsp. flour, mixed with 1/2 c. warm water

1. In a large skillet, cook the sugar and fat for 2 minutes. Add the onion; cook until slightly colored. Add the balance of the ingredients except flour and water. Cook for 15 minutes and stir in flour and water. Continue cooking for 30 to 40 minutes more. Add more liquid if necessary or if too much liquid, simmer with lid off. Serve either warm or cold. Tastes even better the second day. Makes 8 to 10 servings.

butter, brown sugar, onions, red cabbage, cooking apples, cider vinegar, caraway seeds, nutmeg, ground, red wine, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=86972 (may not work)