Braised Cabbage

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.