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Stewed Red Cabbage

Wash well a head of red cabbage, cut the leaves apart, trimming off all tough parts; peel and slice one onion, put it over the fire in a saucepan with a tablespoonful of butter, a breakfast cupful of cold gravy, and half a saltspoonful of pepper, and two teaspoonfuls of salt. Put in the cabbage, four tablespoonful of vinegar over it and cover the pan closely. Cook gently for an hour or until the cabbage is tender, stirring occasionally, and serve hot.