1 T butter
1/2 onion
3 1/2 cups red cabbage
1 apple
1/4 cup currants
1/4 t ground clove
2 T red wine vinegar
1/2 cup apple cider
1/2 t salt
1 t sugar
Dice the onion in a small dice, chop the cabbage, and peel and chop the apple.
Warm the butter in a pan and add the onion. Cook for a couple minutes until it softens. Add the cabbage, and cook for a couple minutes so it starts to soften, stirring now and then to coat with the butter.
Add the vinegar, ground clove, salt, sugar, apple cider, apple, and currants. Mix well.
Cover and reduce the heat and allow it to cook for around 30 minutes until tender, stirring now and then to make sure it doesn't burn on the bottom. If it gets too dry, add a little water or extra juice.
The Johnson Family Cookbook