Ingredients

　　Sauté 1 cup red-onion slices in a large saucepan with 2 to 3 tablespoons of butter or oil or pork fat until tender. Blend in 4 cups of shredded red cabbage, a grated sour apple, 2 tablespoons red-wine vinegar, a puréed garlic clove, a bay leaf, 1/2 teaspoon caraway seeds, 1 teaspoon sugar, salt, pepper, and 1/2 cup water. Cover and boil over high heat for about 10 minutes, tossing occasionally and adding more water if necessary, until cabbage is tender and liquid has evaporated. Taste, and adjust seasonings.

　　Julia's Kitchen WisdomKnopf