Braised Red Cabbage with Onions and Apples in Red Wine - Cranberry Sauce

If you're going to make cabbage, this isn't a bad way to do it. It's very, very red. Granted, the name's about as long as the entire list of ingredients, but hey, what're'ya gonna do? It's from Passionate Vegetarian by Crescent Dragonwagon. (Ok, so I looked up about the name & here's the scoop.)

1 1/2 tsp. butter
1 to 2 tart apples, such as Winesaps, peeled, cored, and chopped (I used Macintosh 'cuz that's what we had.)
1 small onion, chopped
1 Tbl. plus 1 tsp. [so, 4 tsp.] brown sugar
1/2 head red cabbage (about 1 lb), trimmed, cored, and thinly sliced
1/2 c. red wine vinegar
1/2 c. any good vegetable stock
1/2 c. dry red wine, such as a northern Rhone
1 Tbl. plus 1 tsp. [again, 4 tsp.] unbleached white all-purpose flour
2 to 3 Tbl. jellied cranberry sauce
salt and freshly ground black pepper to taste

Melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the apples, onion, and brown sugar and saute until the onions are fairly limp, about 5 minutes. Add the cabbage and saute for another 5 minutes.

Add the vinegar and then 1/2 c. of the stock. Bring to a boil. Immediately lower the heat to a simmer. Cover and simmer until the cabbage is tender but still has a bit of crispness, 25 to 30 minutes. [I think I did a bit less.]

Uncover and add the wine. Raise the heat and bring to a boil.

In a small bowl, whisk the cranberry sauce and flour into the remaining 1/4 c. stock. [Or, you know, the measuring cup you were using anyway.] When the liquid is boiling, stir in the flour-stock mixture. Lower the heat slightly, and simmer, stirring often, for another 5 minutes. Season to taste with salt and pepper and serve.