From A Polish Country House Kitchen's Red Cabbage with Cranberries

Directions

Core the cabbage and chop roughly. In a large saucepan or Dutch oven, melt 1 tablespoon of the butter over medium heat and cook the cabbage until softened, but do not brown . Add the wine, chicken stock, and cloves. Bring to a boil, lower the heat, and simmer, uncovered, for 30 minutes; the cabbage should be tender.