1 teaspoon unsalted butter
1-1/2 lbs. cabbage (cut as for slaw)
1 tablespoon brown sugar
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon mace
3 tablespoons cider vinegar
1/4 cup dry red wine or water
1/2 cup water
Melt butter in a heavy non-reactive saucepan or skillet over medium heat.
Sauté cabbage, stirring frequently, until it begins to wilt. Add remaining
ingredients and salt and pepper to taste. Increase heat to medium high and boil
20 minutes or until cabbage is tender and most of liquid has evaporated.