1 1/2 to 2 lbs. red cabbage, shredded
1 tsp. salt
1/2 c. water
1/4 c. vinegar
1/2 c. sugar
2 tbsp. bacon lard or cooking oil
2 lg. tart apples with peel, grated

Put bacon lard or oil in bottom of pan. Add cabbage and apples. If out of apples, use 1/2 cup applesauce or Pflaumenmus (plum jam), and add little more vinegar. Warm the water and vinegar and dissolve sugar and salt in it. Pour over cabbage and apples. Cover.

Put on a VERY LOW flame so cabbage does not burn. Stir cabbage occasionally and taste it. You may like it sharper and then you can add little more vinegar and sugar. Cook until cabbage is very soft. The flavor seems to improve with long, slow cooking.