| 8 to 10 slices | Bacon | | 3 Tbsp. | Bacon Drippings | | 1 Large | Onion, diced | | 1/2 cup | Red wine | | 1/2 cup | Cider Vinegar | | 6 Tbsp. | Brown sugar | | 1 tsp. | salt | | Pepper to taste | | 1 tsp. | dry mustard | | 1/4 to 1/2 tsp. | ground cloves | | 1 medium head | red cabbage, chopped | | 3 Tbsp. | Cornstarch | | 1 cup | water | | 2 large | apples, peeled and sliced |
| | Dice bacon into 1/2 inch pieces and fry in skillet until crisp. Remove bacon and discard all but 3 tablespoons bacon drippings. Saute onion until tender in drippings; remove from pan. Mix wine, vinegar, brown sugar, salt, pepper, mustard and cloves. Add cabbage to skillet and pour wine-vinegar mixture over top. Cover and cook over medium heat for 15 minutes, stirring occasionally. Mix cornstarch and water together and add to cabbage. Stir until juices are slightly thick and clear. Add onions, bacon and apples. Simmer for 45 minutes on low heat or until cabbage is tender. Add additional water if necessary. |
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