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2 qt. shredded cabbage
4 or 5 Tbsp. bacon fat or lard
1 c. pared and chopped apple
1 medium chopped onion
1 c. water
3/4 c. vinegar
2/3 c. brown sugar
1 1/2 tsp. salt
1/4 tsp. pepper
pinch of cloves

Melt bacon fat in large kettle. Add cabbage, stir it
until glossy and coated. Add the rest of the ingredients.
Cook covered over low heat, stirring once in a while. Simmer
about an hour or until tender. Add more water if necessary.
Add caraway seed, if you like. Taste and add whatever is
To Can: Fill cans while hot. Seal and process in
canner 20 minutes. Can also be frozen. Also keeps in refrig-
erator at least two weeks tightly covered. Makes 2 quarts.

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