Blaukraut

• Lard or oil -- 2 tablespoons
• Onion, chopped finely -- 1
• Red cabbage, cored and shredded -- 1 head
• Red wine vinegar -- 2 tablespoons
• Stock or water -- 1 to 1 1/2 cups
• Sugar -- 1 tablespoon
• Whole cloves -- 3
• Bay leaves -- 2
• Salt and pepper -- to taste

1. Heat the lard or oil over medium flame in a large pot. Add the onions and saute until translucent, or for 2 to 3 minutes.
2. Add the cabbage in batches, stirring each addition until it wilts and begins to cook down.
3. Stir in the vinegar and then add the remaining ingredients.
4. Add 1 or 2 apples, peeled, cored and sliced, after the onions have been sauteed. Heat through 1-2 minutes before adding the cabbage.
5. Reduce heat to low, cover and simmer for 30-35 minutes, or until the cabbage is tender. Adjust seasoning and serve.

onion, red cabbage, red wine vinegar, water, sugar, bay leaves, salt

Taken from www.epicurious.com/recipes/member/views/blaukraut-50178899 (may not work)