This is excellent with goose and would work well with pork and duck.

1 head red cabbage, cored and cut thinly into shreds 1 cup apple cider 10-15 kumquats, thinly sliced and seeded, handful of slices reserved for garnish 1/2 cup brown sugar 1/4 teaspoon ground cloves salt to taste

Combine all ingrediants in a medium-sized pot with a lid. Cook on high head, stirring occassionally until the cabbage wilts, then reduce heat to medium low and continue to cook until the cabbage is soft, but still holds it shape, about 45 minutes. Remove from heat and garnish with a scattering of uncooked kumquats.