2 lb. red cabbage
4 tbsp. rendered goose fat (best), or lard or bacon grease
1 lg. onion, pierced with 6-8 whole cloves (peeled onion)
1 lg. Granny Smith apple, cored & peeled, cut into sm. pieces
1/2 tsp. salt
1 tbsp. sugar
2-3 tbsp. vinegar
1 c. dry red wine
1 c. beef broth
1 tbsp. flour

Shred cabbage with knife or in food processor use #2 disk. Heat goose grease in large heavy casserole. Add the cabbage and remaining ingredients. Place onion pierced with cloves in center. Cover and simmer on low. Stir occasionally and add liquid in form of red wine to keep very moist. Be careful not to overcook, should have a little bite to it. Remove the onion. Sprinkle the flour over cabbage, or mix flour with water and add to cabbage. Bring to boil and serve. Tastes best if reheated the next day.