1 lg. onion, sliced
1 tbsp. bacon drippings
2 tbsp. butter
1 head red cabbage, very firm, about 2 lbs.
1 lg. tart apple, peeled, cored and chopped
6 cloves, pulverized
18 peppercorns, pulverized
6 whole allspice, pulverized
1 bay leaf, pulverized
1 1/2 tsp. salt
1/4 c. sugar
2-3 oz. 5% vinegar
2 1/4 c. water
5 tbsp. lemon juice
1 tbsp. flour
1 tbsp. water
Wine, optional

Saute onion in bacon drippings; add butter in a medium-size kettle. Wash cabbage; remove outside bad leaves. Cut cabbage in half and remove core. Shred cabbage finely. Add to the kettle with apple, pulverized spices, salt, sugar, vinegar, water and lemon juice. Bring to a boil.

Turn heat to low and simmer, covered, for 2 1/2 to 3 hours or until liquid has cooked down. Mix flour with water and stir into cabbage. Cook a couple of minutes longer. Wine can be added just before serving to enhance flavor.

NOTE: This cabbage actually tastes better if prepared a day ahead and reheated. It goes well with any roast or fowl. White cabbage can be prepared in this manner also and tastes delicious in a different way.