(Serves a crowd)

1-2 T canola or vegetable oil
1 med red onion, sliced thin
2 Granny Smith apples, sliced thin
½ c red wine vinegar
1½ to 2 c dry red wine
1½ to 2 c orange juice
¼ to ½ c brown sugar (or to taste)
1 cinnamon stick
½ t ginger powder
Salt & pepper
4 lbs red cabbage, cored and sliced thin

Heat a large heavy saucepan and add the oil. Sauté the red onion until translucent. Sprinkle in the brown sugar and cook a few minutes to caramelize a bit. Add the sliced apples and cook for a minute or two. Deglaze the pan with the red wine vinegar. Bring to a boil. Add the red wine, orange juice, cinnamon stick, ginger and salt & pepper. Simmer for 5 minutes.

Add the red cabbage and lower the heat to low. Partially cover and simmer slowly for about 1½ to 2 hours, stirring occasionally. The liquid will slowly cook down, but you will still have some in the pan. That will be good when you reheat the leftovers.

Your house will smell amazing.

This is a dish that gets even better as leftovers, so feel free to make it a day or two or three ahead.