A med. size head of red cabbage finely sliced
1 lg. onion, chopped
3 tbsp. butter or bacon grease
1 bay leaf
4 whole cloves
2 tbsp. red wine vinegar (or more)
1/2 c. water (or more)
4 tart apples, peeled and cut in slices
1 tsp. salt
1 tbsp. sugar (or more if you like it sweeter)
3 tbsp. red wine (or more)

Lightly brown onions in butter, add cabbage and stir until it is also slightly browned. Add bay leaf, cloves, vinegar, water, apples and salt. Cover and simmer for about 1 hour or until cabbage is tender.

Add sugar and wine. Cook 5 minutes longer. Taste to see if it needs more sugar or vinegar. Serve 8 to 10.