Red Cabbage

Total time: 60 minutes
   This is a wonderful, colorful side dish for fall and winter.  Red cabbage is the perfect, and traditional, accompaniment to game, roast goose and duck.  I also think it goes beautifully with pork.  This will make enough for 2 or 3 meals (maybe more, depending on the size of the head).  It freezes well if you have more than you want for this week.  Just thaw and reheat!

 Ingredients:

• 1 medium - large head, red cabbage, 2 1/2 - 3lbs (1250  - 1500gr)
• 1 apple, Golden Delicious or Granny Smith
• 3oz (90gr) bacon, 3 - 4 slices
• 1 large onion
• 1/2 cup (4oz, 120ml) red wine
• 1/2 cup (4oz, 120ml) red wine vinegar - or cider
• 1/2 cup (4oz, 120ml) beef stock
• 1/2 cup (4oz, 120ml) apple juice
• 2 tbs brown sugar

 Instructions:

• Slice the bacon into thin strips.  Sauté bacon over medium-high heat in a large saucepan, Dutch oven or soup pot, big enough to easily hold the all of the cabbage. 
• Chop the onion and add to the bacon. 
• Shred the cabbage by cutting a slice off of the side of the head, lay the slice cut side down and cut into 4ths, then, cutting across, slice 1/8 inch thick.  Do not use the core of the cabbage - you'll recognize it when you see it.  
• When bacon is brown and onion tender add everything but the apple.  Stir well. 
• Cover, reduce heat to low after about 5 minutes and simmer for 30 minutes. 
• Peel and chop the apple and add to the cabbage.   Simmer another 15 - 20 minutes or until cabbage is very tender.  It can be kept, covered, over low heat until needed, up to an hour longer.