3 slices bacon, diced
1/2 yellow onion, sliced
1 head red cabbage
1 1/2 apples, cored and thinly sliced
1/2 c. chicken stock
2 tbsp. red wine
2 tbsp. white vinegar
2 tbsp. brown sugar
1/2 tsp. salt
1/8 tsp. pepper

In 4-quart casserole, saute bacon until clear. Add onion and sliced cabbage to the pot along with apples. Saute, uncovered, until cabbage begins to collapse a bit. Add remaining ingredients and cover. Cook over medium heat, stirring now and then, until all is tender, about 1 hour.