1 lb. head red cabbage
1/3 c. red wine vinegar
2 tbsp. sugar
2 tbsp. salt
6 strips bacon
1/2 c. chopped onion
2 c. chopped apples
3 c. boiling water
1 sm. bay leaf
3 tbsp. red jelly

Slice cabbage quite small. Add red wine vinegar, sugar and salt and toss. In a heavy fry pan cook bacon until crisp. Break into small chunks. Add onion and apples. Cook 5 minutes until lightly brown.

Add cabbage and pour in boiling water, bay leaf and simmer covered for 1 1/2-2 hours. The water should be nearly gone. Remove lid and simmer until no water is left. Before serving, take bay leaf out and add jelly. This will keep for a week in the refrigerator.