1 large red onion, sliced thin
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons red or black currant jelly
1 medium red cabbage, cored and shredded
1 apple, cored and sliced thin
1 cup fruity red wine
1 tablespoon red wine vinegar
1. Cook the onion in the butter and oil in a large skillet over medium heat until limp and translucent, about 5 minutes. Stir in the jelly and cook for a moment to dissolve. Add the cabbage, apple, wine, vinegar, and season with sea salt and pepper to taste. Toss as well as you can (the skillet will be rather full), cover, and turn the heat down to low. Cook, stirring once in awhile, for 1 hour, until the cabbage is very tender. Check for seasoning.
2. You can serve this right away or let it sit, covered, on the stove for a couple of hours. If the cabbage is soupier than you like, turn up the heat and reduce the wine sauce.