(Original recipe from Shaboom Kitchens. Modified by Judy, Makes a great side dish especially for bratwurst or roast pork.)
At least 3 to 3 1/2 cups of shredded red cabbage
1-2 Tbl. sugar or honey
2 tsp pink or real salt
1/4 c. red wine or apple cider vinegar
3 or 4 pieces of fatty bacon, minced
1 small apple, peeled and diced
1/4 c. chopped onion
pinch of nutmeg
pinch of cinnamon
pinch of cloves
1 cup apple or red grape juice (or water)
1 bay leaf (optional)
In a large bowl, combine cabbage, apples, vinegar, sugar and 1 tsp. of the salt. Toss to coat and set aside.
In a pan, cook bacon until almost crispy and there is some fat in the pan. Add onion sprinkle with a little salt and pepper. Cook over medium heat until soft, stirring occasionally. Stir in the reserved cabbage mixture, remaining salt, spices and juice. Bring to a boil. Lower heat and simmer until cabbage is softened, 40 mins to an hour. Remove bay leaf before serving.
(Other options: Use vegetable stock instead of water.
Add a few Tbl. currant or elderberry jelly to the onion mix after the onions are soft and let the mixture caramelize.)
