Braised Red Cabbage with Apples

• 4 tablespoons (1/2 stick) butter
• 2 tablespoons sugar
• 3 tablespoons red or white wine vinegar
• Salt and black pepper to taste
• 1 medium head of red cabbage, about 2 pounds, cored and shredded
• 2 apples, preferably Cortland or Golden Delicious, peeled, cored, and cut into chunks
• 1/4 cup black or red currant jelly or red wine, optional

1. Combine the butter, sugar, and vinegar with a large pinch of salt and a sprinkling of pepper in a large deep skillet with a lid over medium heat.
2. Bring to a boil.
3. Add the cabbage, stirring to coat.
4. When the cabbage begins to glisten and soften a bit, add the apple pieces and stir.
5. Reduce the heat to medium-low and simmer, covered, until the cabbage is soft, about 45 minutes.
6. Stir in the currant jelly or wine if youre using it.
7. Taste and adjust the seasoning, then serve.
8. Omit the sugar from step 1.
9. In step 2, substitute green cabbage for red and 1 cup peeled and roughly chopped chestnuts (page 453) for the apples.
10. Cook until both chestnuts and cabbage are tender, as directed, then serve.

butter, sugar, red, salt, head of red cabbage, apples, black

Taken from www.epicurious.com/recipes/food/views/braised-red-cabbage-with-apples-386515 (may not work)