1 lg. head red cabbage
2 tbsp. bacon fat or oil
1/2 c. red wine
3 tbsp. red currant jelly
1 tsp. salt
Dash of white pepper
1 tbsp. sugar
Pinch of powdered cloves

Wash, shred and drain cabbage. Heat bacon fat (or oil) in large pot. Add cabbage; heat 5 minutes. Add remaining ingredients; mix very well. Stir a few minutes. Cover and cook over low heat 25 minutes. Serve hot. Serves 6-8.