From Vic's Recipes

Adapted from Great Food Without Fuss by Frances McCullough and Barbara Witt

Serves 6

1 large head red cabbage
1 large or 2 medium onions chopped coarsely or thickly sliced
½ cup granulated sugar (don’t cut back on this amount)
1 cup red wine or cider vinegar (I usually use cider)
1 bay leaf (optional - I only add this when serving the cabbage with roast pork)
1½ teaspoons salt
¼ teaspoon pepper
¼ to ½ cup olive oil

Cut the cabbage into quarters. Core, and shred coarsely with a knife. Put the shredded cabbage into a bowl, and add the sugar, vinegar, salt and pepper, and mix thoroughly. This is important because if you heat the cabbage without the acid from the vinegar, it will turn blue rather than staying a beautiful jewel-like red.

In a pot large enough to hold the cabbage, heat the oil, and cook the onions until they turn gold. Add the cabbage mixture to the onions in the pot. If you are using the bay leaf, tuck it into the cabbage, and stir. Heat the mixture until it bubbles, then reduce the heat so the ingredients simmer.

Cover the pot, and cook, stirring occasionally, until the cabbage is tender, and the liquid has evaporated, but be careful that the sugar does not burn. This will take about an hour. If all of the liquid in the pot has not evaporated, raise the heat, and cook uncovered until it has.

Serve hot, at room temperature, or cold.