3 med. heads red cabbage
4 slices bacon, cut up
3 tbsp. vinegar
6 tbsp. water
1 peeled & diced apple
2 tbsp. sugar
4 oz. dry white wine
1 tsp. salt
1 bay leaf
6 peppercorns
2 cloves garlic & 1 med. onion (opt.)

Remove all the outer leaves of the cabbage and cut away the center ribs. Shred the rest of the cabbage finely, pour boiling water over until all the way covered. Let stand for 10 minutes and drain well. Put the cabbage into a saucepan with the apple and bacon, vinegar and water. Put on a lid and cook gently for 1 hour, over low heat.

Put in the wine and add the sugar, salt, bay leaf, peppercorns and simmer for another hour. Add more vinegar or sugar to taste. Especially good with the beef rolls or wild game. May be made a day ahead and reheated. Better the longer it is cooked.

This and the Meat rolls were given to me by a good friend who lived in Germany most of her life. I especially enjoy serving this menu during the winter months.