1 head red cabbage, thinly sliced
2 onions, sliced
2 apples, cored & sliced
1/2 red currant jelly
1 bay leaf
Salt
Dash of pepper
1/4 lb. butter, chicken or bacon fat
4 med. sized ham knuckles
3 oz. vinegar

Mix red cabbage with onions, apples, currant jelly, bay leaf, salt and pepper. Place butter, chicken or bacon fat in a heavy casserole with a tight fitting cover. Add red cabbage, ham knuckles and 1/4 cup water. Bring to a boil and cook slowly 2 1/2 hours. Add vinegar at the last minute and remove bay leaf. Serves 6.