Served at a Church dinner with many compliments from the guests!
Original recipe courtesy of Heidi J.

Ingredients:

•             1   large head Red Cabbage (slice and dice)
•  2-3 Tbs    Butter
•     1 Tbs    Olive Oil
•           ¼    of a large Sweet Onion (diced)
•           ½    large Granny Smith Apple (diced)
•    ½ Cup    Cider Vinegar
•    ¾ Cup    Sugar
•      1 tsp    Salt
•     ½ tsp    Nutmeg, ground
•     ¼ tsp    Black Pepper, ground
  
•    2 Tbs    Cornstarch (optional)

Instructions:
In large pot add butter, olive oil and cabbage, onion and saute.
Add salt, pepper and nutmeg.
Once the cabbage is medium soft, add the vinegar, sugar and apple.
If there is not enough juice in the pot add a cup of water.

Simmer it for 60 to 90 minutes until it is the right consistency – nice and soft.
As it cooks, keep tasting it and add more salt, pepper, sugar and/or vinegar to taste.

If you want to thicken the juice add 2 tbsp cornstarch with cold water, stir in just enough to thicken red cabbage liquid

Serve and enjoy

Serve with Roast of Goose, Deer, Sauerbraten, Rahmbraten and Rouladen
but also excellent with Hot Dogs and Bratwurst.

Left over red cabbage freezes well for future use.