2 tablespoons butter
1/4 cup water
1/4 cup red wine vinegar
1 apple
1/4 cup red currant jelly
1/2 teaspoon salt
1 tablespoon caraway seeds, optional
1/4 cup raisins, optional
Quarter the cabbage and cut out the core, then cut quarters crosswise into slices about 1/8-inch thick. Melt butter in a large skillet over medium-low heat. Add cabbage, water and vinegar. Cover and cook for about 15 to 20 minutes, stirring occasionally. Add the apple slices, currant jelly, salt, and caraway seeds or raisins if used. Stir well; heat uncovered about 2 more minutes.
Makes 8 Servings.