This is a beautiful dish to serve with a sautéd piece of meat or poultry.  The braising takes a couple of hours, so you might want to make it the day.  Though normally served warm, I also enjoy it at room temperature.  

Ingredients:

1 Tbsp. cider vinegar
1 Tbsp. sugar
1 1/2 tsp. salt
1 head red cabbage (~1.5lb.)
     (cut into thin strips)
2 Tbsp. butter
2  large apples cut into large chunks

2 Tbsp. Calvados or brandy
3 Tbsp. oil
1 large onion chopped
1/2 cup dry red wine
2 bay leaves
​1/2 cup pecan halves, toasted

Directions:

   In a large bowl, mix the vinegar, sugar, and salt.  Add the sliced cabbage and toss well and let it marinate at room temperature, mixing occasionally for at least 20 minutes.
   Meanwhile, in a heavy-base saucepan over medium heat, heat the butter and sauté the apple until slightly browned and caramelized about 10 minutes.  Add the liquor.  Remove from the heat,  put apples in a bowl.
   In the same saucepan, heat the oil, add the onion and cook until slightly browned and caramelized about 15 minutes.  Add the cabbage and any liquid, the wine, and the bay leaves.  Cover and cook gently, check occasionally to be sure that nothing sticks to the pan.  After 1 1/4 hours add the apples to the pan.  Cook for another 10 minutes.   Check the seasoning and add salt or pepper if desired.  Transfer to a serving dish and top with the toasted pecans.