Instructions: In a large saucepan, saute the apple and onion in the butter until tender. Stir in the cabbage and saute for 5 more minutes. Pour in the stock and vinegar and bring to a boil. Reduce heat, stir in sugar, salt, pepper, celery seed, and raisins - then simmer, uncovered, for an hour. Stir in apple butter.

When ready to serve, ladle into bowls, top with a spoonful of sour cream, and sprinkle with chopped apple.

Serve hot as a first course to 8 - and follow up with lots of buttery mashed potatoes and whatever. Definitely beer, if youre so inclined.

Comments: Sharp and stimulating, this Eastern European favorite is related to borscht, but uses red cabbage instead of red beets. It has a vegetable pickle bite, but far more aromatic and savory because its steaming hot. The raisins are terrific - a great textual and taste counterpoint.

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