- 2 cups (475 ml) red cabbage, sliced
- 1 cup (225 ml) onions, sliced
- 1/2 cup (125 ml) vinegar
- 4 tbsp (60 ml). red currant jelly
- 1 cup (225 ml) apples, sliced
- 2 cups (475 ml) chicken stock
- 3 tbsp (45 ml). red wine
- Cook all ingredients, except the wine and jelly, together until tender.
- Add wine and jelly for the last few minutes of cooking.