1 sm. head of red cabbage
1 med. onion
2 whole cloves
1 bay leaf
1 med. apple
1/2 lb. bacon
1 to 2 tsp. sugar
1/8 liter water
2 tbsp. vinegar
3 to 4 tbsp. red wine

Remove bad leaves around red cabbage, wash and divide into quarters. Cut red cabbage into thin slices. Cut bacon in small slices. Put in pot, let brown, sprinkle with sugar, add red cabbage. Toss in pot, spike onion with whole cloves, peel apple, cut in quarters and add into pot. Add 1/8 liter water. Cook at mild temperature for 1 hour. From time to time, check whether enough water is in pot, if not, add a little. Shortly before red cabbage is done, add vinegar and red wine. This gives the nice red color. To thicken gravy, sprinkle a little flour over cabbage, stir.