1 head red cabbage
3 tart apples, pared,cored,quartered and sliced
6 tablespoons brown sugar
6 tablespoons red wine vinegar
1 tablespoon butter
1/2 teaspoon pepper

Trim outer leaves from cabbage; cut into fourths and remove the inner core; slice cabbage thinly. Add enough water to cover bottom of large saucepan or dutch oven by about 1 inch; cover and bring to a boil. Add cabbage; cover and return to a boil; then lower heat and simmer, covered, stirring occasionally until cabbage is tender, about 30 minutes. Add apples to kettle and cook 10 minutes more. Drain excess liquid from pan, if any. Stir in vinegar, butter, brown sugar, and pepper. Mix until well blended and serve.