Serve this with a succulent tender beef or pork roast. A dish to set the tone for fall.
| 1/4 cup margarine | 1 tsp. salt |
| 1 large onion, sliced | 1/4 cup brown sugar |
| 1- 3 Lb. head red cabbage | dash of EACH allspice &cloves |
| 2 large tart apples | freshly ground pepper |
| 1/4 cup cider or Balsamic vinegar | 1/4 cup red currant jelly |
Shred cabbage thinly. Peel, core and slice apples. Put everything in a large fry pan and cook, covered for 30 minutes or until everything is tender. Add red currant jelly and serve. The jelly give a nice glaze. Serves 10. This reheats well.