Red Cabbage Alsatian-Style

• 1 medium-size red cabbage, about 1 1/2 pounds
• 2 tablespoons vegetable or corn oil
• 1 cup chopped onions
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cumin
• 1 cup cored, peeled, chopped apple
• 1 tablespoon red-wine vinegar
• 2 tablespoons brown sugar
• 1/4 cup fresh or canned chicken broth or water
• Salt and freshly ground pepper to taste
• 2 tablespoons butter

1. Pull off and discard any blemished outer leaves of the cabbage, and remove the core.
2. Shred the cabbage finely.
3. Heat the oil in a heavy skillet.
4. Add the onions and cook, stirring, until wilted.
5. Add the cabbage, cloves, cumin, apple, vinegar, sugar and broth.
6. Add salt and pepper.
7. Blend well.
8. Bring to a boil.
9. Cover and simmer for 25 minutes, stirring often.
10. Stir in the butter and serve.

red cabbage, vegetable, onions, ground cloves, ground cumin, apple, redwine vinegar, brown sugar, chicken broth, salt, butter

Taken from cooking.nytimes.com/recipes/909 (may not work)