This is a recipe passed on to me by my husband's mother from Oldenburg, Germany, and one of our favorites.

1 med. head red cabbage, preferably fresh and moist
2 tbsp. good vinegar, such as red wine vinegar
1 med. onion
2-4 tbsp. oil or bacon grease, etc.
3-4 good tart cooking apples, such as Gravensteins (the quality of apple is important) OR applesauce from same (1 pt.)
4 cloves
2 bay leaves
Salt
Sugar or jelly such as currant
Approximately 1/2 c. red cooking wine

Saute onion in the oil. Core and cut cabbage with the way it grew. Add to pot with salt and shake. Cover and allow wilt a few minutes. Add the vinegar and mix. Then all the rest of the ingredients, plus a little water. Simmer for 45 minutes to 1 hour.