Red Cabbage With Apples

Great fall side dish and wonderful served with Beef or Pork Schnitzel and Spaetzle. The tanginess of the vinegar is a perfect balance to the sweetness of the apples, with the bacon and red currant jelly adding another layer of fantastic flavors. This recipe is courtesy of Penzey's Spices magazine, submitted by Cheryl Morris.

• Ready In: 2 hrs 10 mins
• Serves: 10-12
• Yields: 1/3 cup

Ingredients

• 1  large red cabbage
• 1⁄3 cup red wine vinegar
• 2  tablespoons sugar
• 2  teaspoons salt
• 6  slices bacon, fried and divided
• 2  tablespoons bacon fat (reserved from fried bacon)
• 2  medium apples, peeled, cored and cut into 1/2-inch wedges
• 1⁄2 onion, chopped
• 1  onion, pireced all over with whole cloves
• 1  bay leaf
• 5  cups boiling water
• 3  tablespoons dry red wine (optional)
• 4  tablespoons red currant jelly

Directions

1. Wash the cabbage under cold water adn remove tough outer leaves. Cut cabbage into quaters. Cut the core out and shred cabbage into a large mixing bowl. Sprinkle with vinegar, sugar and salt and toss to coat.
2. In a stockpot, fry bacon over medium heat, being careful not to blacken the drippings, remove bacon, reserving 2 slices (the others can be used in this recipe if you like, saved for another recipe, or used for chef snacks!) Leave the bacon drippings in the pot and heat over medium heat. Add the applies and chopped onions and cook for 5 minutes, stirring frequently, until they are light brown. Add the cabbage, the whole onion with cloves, and the bay leaf, and stir all thoroughly. Poor in the boiling water, cover pot and simmer on low heat for 2 hours. (Check from time to time during the last hour to make sure cabbage is still moist -- if it is dry, add water a Tablespoon at a time.) The cabbage is done when there is almost no liquid left. Just before serving, remove and discard the onion with cloves and the bay leaf. Stir in the wine (if using) and the currant jelly. Serve warm.