Ingredients

• 2 to 2 and a 1/2 pounds Red Cabbage
• 2/3 cup red wine vinegar
• 2 tablespoons sugar
• 2 tablespoons salt
• 2 tablespoons lard or bacon fat
• 2 medium-size cooking apples, peeled, cored and cut into 1/8 inch wedges
• 1/2 cup finely chopped onions
• 1 whole onion, peeled and pierced with 2 whole cloves
• 1 small bay leaf
• 5 cups boiling water
• 3 tablespoons dry red wine
• 3 tablespoons red currant jelly (optional)

Preparation : Wash the head of cabbage under cold running water, remove the tough outer leaves and cut the cabbage into quarters. To shred the cabbage, cut out the core and slice the quarters clockwise into 1/8 inch wide strips. Drop the cabbage into a large mixing bowl, sprinkle it with the vinegar, sugar and salt, then toss the shreds with a spoon to coat them evenly with the mixture. In a heavy 4-5 quart casserole dish, melt the lard or bacon fat over moderate heat. Add the apples and chopped onions, and cook, stirring frequently for 5 minutes, or until the apples are lightly browned. Add the cabbage, the whole onion with cloves and the bay leaf; and reduce the heat to its lowest point. Cover and simmer for 1 and a 1/2 to 2 hours, or until cabbage is tender. Check from time to time to make sure the cabbage is moist. If it seems dry, add a tablespoon of boiling water. When the cabbage is done, there should be almost no liquid in the casserole dish. Just before serving, remove the onion and bay leaf and stir in the wine and the currant jelly. Taste for seasoning, then transfer the entire contents of the dish to a heated platter or bowl to serve.