Braised Cabbage (Chou a l'Ardennaise)

Step 1: Quarter and core the cabbage, cook for 3 minutes, (5 or 10 for red cabbage) in boiling salted water.

Step 2: Drain, pressing out all water, shred.

Step 3: Peel, core and dice the apples.

Step 4: Heat the oil in a large dutch oven, stir in the apples and cabbage.

Step 5: Season and stir in wine and berries.

Step 6: Bring to a boil, cover and simmer for 20 to 25 minutes, (or cook in a preheated oven 350 degrees, for 35 to 40 minutes.) Turn occasionally to prevent sticking, adding more liquid if necessary.

Step 7: When the cabbage seems almost ready, check the liquid,if it seems watery, remove lid to evaporate excess.

Step 8: For red cabbage, mash the jelly into the vinegar, stir into the cabbage and cook for an extra few minutes.

Step 9: (Red cabbage takes longer to cook than other types- a total or 45 to 50 minutes, 65 to 70 in the oven.) Check seasoning and serve hot.