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1 medium head red cabbage,
finely shredded
2 1/2 lb. (about 5) tart
apples, thinly sliced
3 Tbsp. butter
2 1/2 tsp. flour
1 c. red wine vinegar
1/2 c. very firmly packed
brown sugar
1/3 c. dry red wine
2 Tbsp. fresh lemon juice
2 tsp. salt
dash of fresh ground pepper

Steam cabbage until tender, but crisp. Drain. Combine
with apples; set aside. Melt butter in 3 quart saucepan. Add
flour; stir until well blended. Bring to simmer and add the
flour, vinegar, brown sugar, red wine, lemon juice and salt.
Cook until sauce thickens slightly; stir frequently. Add
cabbage-apple mixture; reduce heat to low and cook 10 minutes.
Taste and adjust seasoning if necessary. Serve warm or

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