Sweet-Sour Red Cabbage

 

Red Cabbage Sweet Sour

 

 

3
tablespoons butter
1
tablespoon vegetable oil
1
small onion, thinly sliced
1
small tart apple, cored and shredded
1/2
cup water
1/4
cup dry red wine
1/4
cup red wine vinegar
1/4
cup red currant jelly
1
large head red cabbage (about 2 1/2 pounds), cored and
  finely shredded
1
teaspoon caraway seeds (optional)

 

 

Heat butter and oil in a 5 to 6-quart kettle over medium heat.  Add onion; cook, stirring occasionally, until soft but not browned (15 to 20 minutes).  Stir in apple, water, wine, vinegar and jelly; then add cabbage.  Cover; cook, stirring occasionally, for 30 minutes.  Stir in caraway seeds and cook until cabbage is soft and juices have evaporated (about 30 minutes more). 

 

Serves 6 to 8.