Good-tasting extra-virgin olive oil
½ medium onion, cut into ¼-inch dice
1 head of red cabbage (2½ pounds), cut into 1½-inch chunks
Salt and freshly ground black pepper
Six 6-inch sprigs fresh thyme, or 1½ to 2 teaspoons dried
2 dried bay leaves
1 medium apple (not peeled), cored and cut into 
¼-inch dice
6 tablespoons cider vinegar
¼ cup dry red wine
4 cups low-sodium vegetable or chicken broth
1 tablespoon unsalted butter
3 to 4 heaping tablespoons grainy dark mustard