3 - 4 slices bacon, cut in 1 inch pieces
1 head thin sliced red cabbage
1 lg. sliced onion (red preferred)
2 apples, peeled and sliced
1/2 c. vinegar
1/4 c. packed brown sugar (or honey)
Salt and pepper to taste
Pinches of choice of spices: Cinnamon, nutmeg, allspice, ginger, saffron

In a large sauce pan, saute bacon until limp but not crisp. Add cabbage, onion and apple slices. Toss to coat with bacon drippings. Cover and simmer until cabbage becomes limp. Add vinegar (red wine vinegar or balsamic vinegar particularly good), honey or sugar and other seasoning. Continue simmering, covered; the longer you simmer, the better the flavor. You may need to add a little more water; check curing the simmering process. Taste and adjust seasoning before serving. Really good leftover and reheated.