Instructions: Remove the 2 outer leaves of the cabbage. Cut the cabbage in half.

Core it and cut into thin julienne. Put cabbage in bowl. Sprinkle with salt and red wine vinegar. Toss and let stand for 2 hours.

Saute diced onions in butter. Add the apple and sugar. Saute lightly.

Add strained cabbage to saute mix. Reserve the liquid. Stir for several minutes. Then add strained liquid, red wine, chicken stock, jam, cinnamon, cloves, bay leaf and cook for approximatley 40 minutes in a covered heavy bottomed pan

Remove cinnamon stick, cloves and bay leaf.

Season with salt and pepper.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.