2 pounds red cabbage                                 
3 tablespoons raspberrry jelly or a cup of fresh raspberries
1 whole apple, peeled and chopped
1/2 cup oil
1/3 cup sugar
1 whole lemon, juiced
1 teaspoon caraway seeds
1/2 teaspoon cinnamon
1 pint red wine
1 medium onion, diced
1/4 cup orange juice
salt and pepper

Shred red cabbage and mix with salt, pepper, orange juice, lemon juice, and caraway seed. Cover and refrigerate for one hour.

Heat oil in a skillet and saute the onions until translucent. Add sugar and brown the sugar until gold in color. Add red wine, cabbage, apples and raspberries.

Braise the cabbage for one hour or until soft not crisp. If needed, add water or chicken stock to keep cabbage moist.

Check for seasoning before serving.

Rudi Lechner
Rudi Lechner's Restaurant - Houston, Texas
http://www.rudilechners.com

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info@rudilechners.com