Sweet and Sour Cabbage Name: Victoria Tristan Base: NAS Whidbey Island Recipe: 5 tablespoons unsalted butter 1/2 cup diced red onion 1 medium white onion, diced 2 Granny Smith apples, peeled and cut into small dice 1 large red cabbage, about 3 pounds, cored and sliced thin 2/3 cup dried cherries 1 1/2 cups dry red wine 2 whole cloves 1/3 cup brown sugar 1 bay leaf 1/8 cup apple cider vinegar Freshly squeezed juice of 1/2 lemon prepare the cabbage. 1 In a Dutch oven or large skillet fitted with a lid, melt the butter over medium heat. Add the onions and apples and sauté until the onions are translucent, about 5 minutes. Add the cabbage, cherries, red wine, cloves, brown sugar, and bay leaf, stirring to combine. Increase the heat to medium high and bring to a boil. Serve when done.