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1 large red cabbage, cored, quartered, cut into 1/4" slices
1 large granny smith apple, peeled, cored, and diced
1 teaspoon caraway seeds, optional
salt and freshly ground black pepper to taste
2 teaspoons red currant jelly
2 teaspoons red wine vinegar
500 ml dry red wine
Recipe preparation steps
1
Heat duck fat in a large casserole over medium-high heat.
2
Add onions and sauté until golden brown, about 5 to 7 minutes.
3
Stir in cabbage and apple, then pour in wine, vinegar, and caraway seeds, and bring to a boil. Cover pan, reduce heat, and cook gently for 45 minutes, stirring occasionally.
4
About half way through cooking time, remove cover, allowing liquid to partially evaporate, so cabbage is fairly dry. Season with salt and pepper. Stir in jelly and serve.
Prep time 
