Serves: 6
Total Calories: 94

2 pounds red cabbage
2/3 cup red wine vinegar
2 tablespoons sugar
2 teaspoons salt
2 tablespoons bacon drippings
2 apples medium sized cooking peeled, cored and cut into 1/8" wedges
1/2 cup onion finely chopped
1 onion whole, peeled and pierced with 2 whole cloves
1 bay leaf small
5 cups water boiling
3 tablespoons dry red wine

Wash cabbage under cold running water, cut it into quarters. Cut out the core and shred. Drop cabbage into a large mixing bowl, sprinkle it with vinegar, sugar and salt. Toss to coat evenly with the mixture. In a heavy 4 to 5 quart casserole or kettle melt the bacon fat over moderate heat. Add the apples and chopped onion and cook until apples are lightly browned. Add the cabbage, the whole onion, and the bay leaf. Stir and pour in boiling water. Bring to a boil over high heat. Reduce heat, cover and simmer for 1 1/2 to 2 hours, or until the cabbage is tender. Check from time to time to make sure the cabbage is moist, if not, add a very little boiling water. Just before serving, remove the whole onion and bay leaf. Stir in wine. Taste for seasoning. Transfer to heated platter or bowl for serving.

Nutritional Facts:

Serves: 6
Total Calories: 94
Calories from Fat: 0

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