This is a great complement for game or even  holiday turkey.

 

• 2 tbsp. butter
• 1 tbsp. vegetable oil
• 1 cup, finely chopped red onion
• 1 large red cabbage, cored and thinly sliced
• 1 bay leaf
• 3 cloves
• pinch of salt and pepper
• 1/2 cup good red wine (full bodied)
• 1/4 cup red wine vinegr
• 2 tbsp. dark brown sugar
• 1/2 cup grated apple
• 1/4 cup red currant jelly

Heat the butter in a heavy saucepan and saute the onions until softened  (about 2 minutes). Add the cabbage and saute until coated with the oil. Add the bay leaf, cloves and allspice and season with salt and pepper.

Pour in the wine and vinegar and sprinkle in the brown sugar. Toss together and bring to a boil, stirring only occasionally.

Turn the heat to low, add the apples , over and cook for 1 hour, stirring occasionally. If you need to, add water to prevent sticking. Add the jelly and cook a further 20 minutes covered.

Taste and adjust the seasonings if you need to.