To serve 4 to 6

A 2 to 2 ½ lb. red cabbage 1/3-cup finely chopped onion

2/3 cup red wine vinegar 1 whole onion, peeled and

2 TB sugar pierced with 2 whole cloves

2 tsp. salt 1 small bay leaf

2 TB lard or bacon fat 1 cup boiling water

2 medium-sized cooking apples, 3 TB dry red wine

peeled, cored and cut into 1/8” 3 TB red currant jelly

thick wedges (optional)

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 crosswise 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 about with a spoon to coat them evenly with the mixture. In a heavy 4-5 qt. casserole, 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; stir thoroughly and pour in the boiling water. Bring to a boil over high heat, stirring occasionally, and reduce the heat to its lowest possible point. Cover and simmer for 1½ to 2 hours, or until 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 left in the casserole. 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 casserole to a heated platter or bowl and serve.