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2 1/2 to 3 lb. red cabbage
2/3 c. red wine vinegar
2 Tbsp. sugar
2 Tbsp. bacon fat
2 medium-sized cooking apples, cut 1/8-inch and cored
1 whole onion, peeled and pierced with 2 whole cloves
1 small bay leaf
3 c. boiling water
3 Tbsp. dry red wine
2 Tbsp. red currant jelly (optional)
1/2 c. chopped onions

Remove the tough outer leaves and cut the cabbage in
quarters. To shred the cabbage, cut out the core and slice the
quarters crosswise into 1/8-inch wide strips. Drop the cabbage
into a large mixing bowl. Sprinkle with vinegar, sugar and salt,
then toss the cabbage with a spoon to coat evenly with mixture.

In a heavy 3 to 4-quart casserole, melt the bacon fat over
moderate heat. Add the apples and chopped onions; cook for 5
minutes. Add the cabbage, the whole onion with the cloves and the
bay leaf. Stir thoroughly and pour in boiling water to cover.
Bring all to a boil over high heat stirring occasionally and reduce
heat to a simmering point. Cover and cook for about 1 1/2 to 2
hours until cabbage is tender. When cabbage is done, remove the
onion and bay leaf and stir in wine and red currant jelly. Taste
for seasoning and serve in a casserole. Yields 8 servings.

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