1/2 tsp. olive oil
1/2 C. thinly sliced onion
21/2 C. packed red cabbage leaves, shredded
1 bay leaf
pinch ground cloves
1/4 tsp. freshly ground
black pepper
pinch salt
1/4 tsp. caraway seeds
2 T. dry red wine
1 T. red wine vinegar
1/2 C. vegetable stock
1 small apple, peeled and cut into
matchstick-size pieces (1/2 C.)
1 T. red currant jelly
11/2 T. minced parsley
for garnish

Preheat the oven to 350°F. Heat the olive oil in a medium-size, ovenproof skillet over medium heat. Add the onion and cook, stirring frequently, until golden brown. Add the red cabbage, cover, and cook for about 2 minutes. Add the bay leaf, cloves, pepper, salt, caraway seeds, red wine, red wine vinegar, and vegetable stock. Mix well and cover the skillet. Transfer the covered skillet to the preheated oven and bake for 25 minutes, or until the cabbage is completely wilted. Add the sliced apple and red currant jelly and mix well. Return to the oven and bake for an additional 10 minutes. To serve, place 1/2 C. of the cabbage mixture on each of 4 plates and garnish with chopped parsley.

Makes 4 servings
Calories:55