Ingredients

• 2 lbs. red cabbaged, cored and sliced
• 2 tbsp. butter or oleo
• 1 tbsp. light honey
• 1 large onion, minced
• 2 large apples, chopped
• ¼ cup vinegar
• 1 cup beef or chicken broth
• 1 tsp. soy sauce
• 2 large bay leaves
• 2 tbsp. whole wheat flour
• 1 cup cranberry juice 2 tbsp. red currant jelly

Directions

1. In a large, heavy skillet, melt butter. Add honey and stir.
2. Add onion and apples. Stir fry about 5 minutes until limp and golden.
3. Add cabbage and stir-fry 5 minutes until nicely glazed.
4. Add vinegar and half the broth. Allow to come to a slow simmer.
5. Add soy sauce and bay leaves, pushing them into the cabbage. Cover the skilled and simmer 20 to 25 minutes or until cabbage is crisp tender.
6. Sprinkle flour over cabbage. Toss well to mix.
7. Add cranberry juice and remaining broth. Heat, stirring 3 to 5 minutes until liquids are thickened and no raw starch taste remains.
8. Remove bay leaves. Add jelly. Toss lightly to mix.
9. Warm 5 minutes and serve.