1 med. size head of red cabbage
1 med. size onion
6 whole cloves
1 med. size apple, peeled and chopped
3 strips bacon
1/2 c. cider vinegar
1/2 to 3/4 c. water
1/2 c. sugar
2-3 tsp. salt
1/4 to 1/2 tsp. pepper
1 tbsp. Maggi-Seasoning or soy sauce, flour, and water for thickening

Quarter cabbage into 4 wedges, wash and shred as for coleslaw. Peel onion, insert the 6 cloves into onion. Peel and chop apple. In large covered pot slightly brown the bacon, then add the cabbage, onion, and apple, slat, pepper, some of the vinegar and water; cover and turn heat on low. Stir after 10 minutes, when cooked down some, add the sugar, rest of water and vinegar. Add Maggi or soy sauce, and cook slow on low heat, stirring often and adding more water or more vinegar if desired and to prevent scorching. When cabbage is tender (about 1 to 1 1/2 hours). Make a flour and water mixture as for gravy, add to cabbage while stirring, and cook until thickened. More sugar, salt, pepper, and vinegar may be added to flavor desired.

Maggi-Seasoning is a German seasoning for soups and gravy similar to soy sauce and can be found at the grocery store among other seasonings.