Sweet And Sour Red Cabbage

• 1 large head red cabbage, sliced
• 1 c. onions, chopped
• 3 c. unpeeled Granny Smith apples, chopped
• 2 c. 100% Concord grape juice
• 1 c. lean salt pork, chopped (leave rind in large pieces)
• 1/2 c. brown sugar
• 2/3 c. red wine vinegar
• 2 bay leaves
• 12 juniper berries (whole)
• 12 allspice (whole)
• 12 cloves (whole)
• 1 c. water
• salt and freshly ground pepper to taste

1. Lightly brown salt pork to remove fat.
2. Remove pork from pan and lightly brown onion in fat.
3. Combine pork, onion, cabbage and apple.
4. Combine juice, water and vinegar and pour directly over cabbage.
5. Vinegar will eliminate color bleeding from cabbage.
6. Add remaining ingredients and salt and pepper to taste.
7. Bring to a boil.
8. Reduce heat and simmer three to four hours or until tender and flavors are blended.
9. Add more water or grape juice as needed. Do not drain.
10. Remove pork rind.
11. This is better made a day ahead.

head red cabbage, onions, apples, grape juice, lean salt pork, brown sugar, red wine vinegar, bay leaves, berries, allspice, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=935455 (may not work)