6 thick slices bacon, diced
1 yellow onion, peeled & sliced
2 heads of red cabbage, about 3 to 4 lbs.
3 apples, cored & thinly sliced (do not bother to peel)
1 c. chicken stock
4 tbsp. red wine
4 tbsp. distilled white vinegar
4 tbsp. brown sugar
1 tsp. salt
1/4 tsp. freshly ground black pepper

In an 8 quart stove top covered casserole saute the bacon until clear. Add the onion and the sliced cabbage to the pot, along with the apples. Saute uncovered, until the cabbage begins to collapse a bit.

Add the remaining ingredients and cover. Cook over medium heat, stirring now and then, until all is tender, about 1 hour. Serves 6 to 8 as a vegetable course.