This is my mom's favorite way to cook red cabbage!  If you can't find unsweetened cranberry juice, you can use sweetened cranberry juice and omit any added sugar to the dish.  Or use another tart fruit juice if you want to mix it up!

3 tablespoons oil
1 teaspoon cumin seeds
½ teaspoon fennel seeds
2 medium onions, cut into rings
3 garlic cloves, chopped
1 teaspoon ginger, minced
2 tablespoons curry powder
1 red cabbage, cored & shredded
1 cup cranberry juice, w/o sugar
1 cup vegetable or chicken stock
2 tablespoons sugar (optional)
Salt to taste

Heat oil in large pot until hot.  Add cumin and fennel seeds and onions.  Cook 5 minutes, stirring.  Add garlic, ginger, and curry powder.  Cook 30 seconds.  Add cabbage, liquids, sugar and salt.  Bring to boil, and simmer for 1.5 hours or until cabbage is tender.