1 1/4 pounds red cabbage 1/2 small onion 1 apple 1 tablespoon oil 2 tablespoons dried cranberries 1/4 cup red wine 2 tablespoons currant jelly 1 tablespoon light brown sugar 4 whole allspice 3 whole cloves 1 1/4 teaspoons salt 2 teaspoons balsamic vinegar

Step 1 Discard the tough, outer leaves of the cabbage. Quarter the cabbage if whole, remove the core and cut the quarters crosswise into 1/4-inch shreds. Quarter the onion and thinly slice crosswise. Quarter the apple, remove the core and cut each quarter lengthwise into thin slices, then crosswise into thin slices.

Step 2 Heat the oil in a Dutch oven over medium heat. Add the onion and cook until softened, 3 to 5 minutes. Add the cabbage, apple, cranberries, wine, jelly, brown sugar, allspice, cloves and salt. Stir to mix. Cover and cook over medium-low heat until the cabbage is softened, 1 hour. Uncover and stir in the vinegar. Transfer to a storage container, cover and refrigerate overnight. Reheat before serving.

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