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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |