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Red Cabbage with Raspberries

Melt butter ¼ c butter in heavy large pot over medium heat. Add 2 c. sliced onions and sauté until tender, about 2 minutes. Add 1 med. head thinly sliced red cabbage, 2 c. thinly sliced apples, ¾ c. vinegar and ½ c. sugar to pot. Cook until cabbage is limp, stirring frequently, about 15 minutes. Add pint raspberries. Cook until most of liquid has evaporated, about 25 minutes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over medium heat before serving.)

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