Red Cabbage with Apples
or butter, can use less if you wish
Granny Smith apples
cored, and diced (not peeled)
white wine vinegar
Discard the outer leaves of a firm, 3-lb red cabbage, and cut it in half.
Shred finely and soak in salted water for 15 minutes.
Heat the bacon fat or butter in a large, heavy skillet and add 1 finely chopped onion.
Cook onion until transparent, about 5 minutes, then add cabbage.
Toss well with two wooden spoons, as you would a salad.
When cabbage starts to wilt, add salt and freshly ground black pepper to taste, and red wine.
Simmer for 5 minutes and then add 2 tart apples, cored and diced, but not peeled.
Sprinkle with brown sugar, and add wine vinegar and caraway seeds.
Cover, with lid slightly askew, and simmer over low heat for about 45 minutes.
It is good hot or cold.