Great way to make red cabbage

We used to make this recipe in Austria all the time, and it goes especially well with pork (yes, I used to eat meat). I seem to recall that I used a light red wine vinegar rather than the wine. I think either will work.

 

SWEET AND SOUR RED CABBAGE (GERMAN RECIPE)

1/4 c. butter 4 med. apples, peeled and sliced 1/2 red onion, chopped 1 head red cabbage, finely shredded 1 c. red wine 4 whole cloves 1/3 c. brown sugar 2 bay leaves 1/4 c. vinegar 1/4 c. butter Juice of 1/2 lemon Melt butter in 4 quart Dutch oven. Add apples and onion; saute slightly. Add cabbage, red wine, cloves, sugar and bay leaves. Simmer, covered for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. Makes 6 servings.