2-2 1/2 c. red cabbage
2 tbsp. sugar
2 tbsp. bacon fat, 6 strips
1/2 c. finely chopped onions
1 small bay leaf
2 c. boiling water
3 tbsp. currant jelly
2/3 c. red wine vinegar
2 tsp. salt
2 med. cooking apples, peeled
1 whole onion, peel and place with 2 whole cloves
3 tbsp. dry red wine

Wash cabbage in water and remove outer leaf. Shred in 8 inch long strips. Toss cabbage with vinegar, salt and sugar. Fry bacon until crisp; reserve. Place 2 tablespoons fat in heavy pan, add chopped onion and apples which are 1/4 inch sliced. Stir about 5 minutes until slightly brown; add cabbage, pierce onion with clove, and bay leaf. Stir and add boiling water. Simmer about 2 hours or until tender. Check to make sure it stays moist. Just before serving remove onion and bay leaf. Stir in wine and jelly. Garnish with bacon. Serve warm. Freezes well.