1/2 c. cider vinegar
1/4 c. sugar
1/4 c. packed brown sugar
1 medium head red cabbage, shredded (10 c.)
2 bacon strips, diced
1 medium tart apple, peeled and chopped
1/2 c. chopped onion
1/4 c. water
2 tbsp. white wine vinegar or additional cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground cloves

In a large bowl, stir the cider vinegar and sugars until sugars are dissolved. Add cabbage; toss to coat. Let stand for 5 to 10 minutes.

Meanwhile, in a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon, reserving drippings.

In the drippings, sauté the apple and onion until tender. Add the water and cabbage mixture. Bring to a boil. Reduce the heat; cover and simmer for 30 to 35 minutes. Stir in the remaining ingredients. Simmer, uncovered, for 5 minutes or until tender. Sprinkle with the reserved bacon just before serving.

Yield: 8 to 10 servings.