Red Cabbage with Apples

2 tablespoons vegetable oil

2 onions, thinly sliced

2 tart, firm apples, such as Granny Smith, peeled, cored, thinly sliced

1 small (¾-1 pound) red cabbage, cored and thinly sliced

4 tablespoons red wine vinegar

1-2 tablespoons sugar

¼ teaspoon ground cloves

1-2 teaspoons mustard seeds

¼ cup raisins

cup red wine or water

Salt and pepper

Heat the oil in a skillet and saute the onions until golden. Stir in the apples and cook until apples are soft. Add cabbage, red wine vinegar, sugar, cloves, mustard seeds, raisins, red wine (or water), and salt and pepper. Bring to boil over medium heat, stirring occasionally. Cover and cook for 40 minutes until the cabbage is tender and the liquid is absorbed, stirring occasionally. Add a little more red wine or water if the pan goes dry before the cabbage is cooked. Serve warm.

Serves six.