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PENNSYLVANIA RED CABBAGE 
2 tbsp. bacon drippings
1/4 c. packed brown sugar
1/4 c. vinegar
1/2 tsp. caraway seed
4 c. shredded red cabbage
2 c. cubed, unpeeled apple

Heat bacon drippings in a skillet. Stir in brown sugar, vinegar, caraway seed, 1/4 cup water, 1 1/4 teaspoon salt and dash of pepper. Add red cabbage and apple, stirring to coat. Cover and cook over low heat, stirring occasionally. For crisp cabbage, cook 15 minutes; for tender cabbage, cook 25 to 30 minutes. Makes 4 to 5 servings.
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