3 tbsp. bacon or vegetable oil
1 bread red cabbage
Apple, sliced
1/4 c. sugar
1/4 c. vinegar, red wine
1/2 tsp. salt
Bay leaf
1 tbsp. flour
1 onion

Put oil or bacon in bottom of Dutch oven pot. Shred red cabbage on top. Simmer on low heat 1/2 hour. Add apple and onion slices along with sugar, vinegar, salt, bay leaf and 2-3 cups water. Mix 1 tablespoon flour with part of water. Add and stir well. Let simmer. The liquid will cover the cabbage.