Braised red cabbage

I love the versatility of vegetables like cabbage, that are equally good rolled over a meat filling, basking in a tomato sauce, or perked up with other crunchy vegetable and a tart coleslaw vinaigrette. This braised red cabbage was delicious as a side to pork and potatoes. The recipe is very close to this one. 

To make this dish, decore half a head of red cabbage. Carefully slice into long thin strips (I did not do a very good job of this). I skipped salting and draining the cabbage as I didn't care about loss of colour. 

Heat 1T butter and 1/2T olive oil in a saucepan over medium-high heat. Add cabbage and stir until well-coated with oil and butter. Add 1/2 cup red wine, 2T red wine vinegar, 1T brown sugar, 1T balsamic vinegar, 1/2 tsp ground cloves, a pinch of allspice and a bay leaf. Bring to a boil, stirring occasionally, then reduce heat and cover for 20 mins. Stir in 2T port-cranberry jelly (or similar), then cook for another 25 mins. Season to taste, and serve with a dollop of Greek yogurt if desired.