-3 Tablespoons butter
-1 2 pound red cabbage, halved and sliced into ¼ inch slices
-1 large yellow onion, halved and sliced into ¼ inch slices
-1 ½ cups red wine
-1 cup water
-1 cup Virginia Chutney Cranberry Chutney
-1 bay leaf
-1/2 teaspoon cinnamon
-1 ½ teaspoons salt
-1/2 teaspoon pepper
In a large dutch oven over medium heat, melt the butter until the foaming subsides. Add the onions and cook until softened, about 3 minutes. Add the cabbage and cook until wilted and slightly browned, stirring often, about 15 minutes.
Add the wine, water, chutney, bay leaf, cinnamon, salt and pepper and bring to a boil. Reduce heat and cover. Simmer the cabbage for about 1 ½ hours, until very tender. Remove bay leaf and serve.
