3 slices bacon
1/2 c. chopped onion
1 can (10 3/4 oz.) condensed chicken broth
1/4 c. vinegar
2 tbsp. sugar
1/4 tsp. salt
Generous dash pepper
1 med. bay leaf
7 c. shredded cabbage (red cabbage 1 1/2 lb. head)
2 c. sliced apples (2 med.)
4 tsp. cornstarch
2 tbsp. water

Cook bacon until crisp, crumbled bacon. Cook onion in bacon drippings until tender. Stir in chicken broth, vinegar, sugar, salt and pepper and bay leaf. Bring to boil; add cabbage. Reduce heat. Simmer 10 minutes. Arrange apples on cabbage. Cook 10 minutes more or until done. Stir occasionally.

Combine cornstarch and water; stir into sauce. Cook stirring until thickened. Remove bay leaf. Garnish with bacon. Makes about 4 cups.