1 med. head red cabbage, finely shredded
1/4 cup butter
1/2 cup sugar or Splenda (to begin with)
1/2 cup red wine vinegar (to begin with)
1/2 cup water (to begin with)
salt and pepper
Put all ingredients together in large pot. Cook at least two hours over very low heat. Cabbage will wilt and darken. If it begins to get dry, add more vinegar and water. You don’t want it soupy, though. Taste periodically, and add more sugar/Splenda or vinegar as needed. Makes about 12 servings.