SAUCY RED CABBAGE

2 tablespoons margarine or butter
1 apple, pared and sliced
1 onion, thinly sliced
1/2 head red cabbage, coarsely shredded
1/2 cup dry red wine
1/4 cup red wine vinegar
1/4 cup apple jelly
2 whole cloves
1 tablespoon cornstarch

Melt margarine in Dutch oven over medium heat. Cook and stir apple and onion in margarine until apple is soft but not mushy. Stir in cabbage, wine, vinegar, jelly and cloves. Heat to boiling; reduce heat. Cover and simmer until cabbage is tender, about 30 minutes; drain, reserving liquid.
Mix 2 tablespoons reserved liquid into cornstarch. Stir in remaining liquid gradually; stir until smooth. Return to Dutch oven. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour over cabbage.
6 servings.