1 large (2 1/2 lb.) red cabbage
3 Tbsp. vegetable oil
1 large onion, chopped
2 medium apples, peeled, cored and diced
1/2 c. red wine vinegar
1 bay leaf
1/2 c. grape jelly
Cut out cabbage core and shred cabbage. Pour oil into 8 to 10-quart pan over
medium heat. Add onion and stir until limp, about 10 minutes. Add cabbage and
stir until cabbage starts to wilt (10 more minutes). Add apples, vinegar, bay
leaf and mix well. Cover, reduce heat to low and simmer until cabbage is tender
to bite and is mellow, about 2 hours.
Add a little water if necessary. Add jelly and mix well until melted. Turn heat
to high and cook uncovered. Stir frequently, until liquid is evaporated. Discard
bay leaf. Add salt to taste. Cabbage tends to get juicy on standing and may
require additional cooking to evaporate the liquid.