3 tablespoons oil
2 leeks, cleaned and sliced
4 tablespoons shallots, minced (or 1 tablespoon minced garlic)
2 lbs red cabbage, cored and thinly sliced
2 cups apple cider
2 tablespoons lemon juice
2 tablespoons fresh dill, minced

Sauté leeks and shallot in oil on medium heat.  Add cabbage.  Cook until it begins to brown (~15 min.) stirring.  Add cider and simmer until most of cider has been evaporated. Top with lemon juice, dill, salt & pepper to taste.