Red wine and red wine vinegar help to keep the cabbage a bright red.

Yield:  6-8 servings

1 large red cabbage (about 2 lbs)

2 tablespoons butter

1 tablespoon sugar

1 large yellow onion, diced ¼”

2 large tart green apples, peeled, cored, and diced ½”

¼ cup red wine vinegar

1 cup beef broth

½ teaspoon Kosher salt

2 large bay leaves

2 tablespoons all-purpose flour

1 cup dry red wine

2 tablespoons red currant jelly

Trim the coarse outer leaves from the cabbage and discard; quarter the cabbage, slice off the hard white core at the point of each quarter and discard, then slice each quarter very thin.  Set the cabbage aside.

Melt the butter in a very large heavy skillet over moderately high heat, sprinkle in the sugar, and heat 2-3 minutes just until melted.  Add the onion and apples and stir-fry about 5 minutes, until limp and golden.  Add the cabbage and stir-fry about 5 minutes, until nicely glazed.  Pour in the red wine vinegar and ½ cup of the beef broth.  When the mixture simmers, adjust the heat so that the liquid bubbles very gently.  Sprinkle in the salt and add the bay leaves, pushing them down in to the cabbage.  Cover the skillet and simmer 20-25 minutes, until the cabbage is crisp-tender.

Sprinkle the flour over the cabbage and toss well to mix.  Add the wine and the remaining ½ cup beef broth.  Heat, stirring gently, for 3 to 5 minutes, until the liquids are thickened and no raw starch taste remains.  Remove and discard the bay leaves, add the jelly, and toss lightly to mix.  Warm, uncovered for another 5 minutes and serve.