Red Cabbage

• 1 head red cabbage
• 1 onion, finely chopped
• 1 c. beef consomme
• 1 bay leaf
• 2 apples, peeled and finely chopped
• 2 Tbsp. bacon drippings
• 2 carrots, finely chopped
• 1 c. red wine
• 2 Tbsp. wine vinegar
• salt and pepper to taste

1. Remove outer cabbage leaves and core. Cut the cabbage into quarters and then into medium-fine slices as you would for slaw. In a large saucepan, heat the bacon drippings and add the onion and carrots. Saute approximately 3 minutes.
2. Add the cabbage and toss well so that it's lightly coated with bacon fat.
3. Mix in consomme, wine, bay leaf, apples, vinegar and salt and pepper to taste.
4. Stir well and bring to a boil. Reduce heat, cover and simmer for 1 to 1 1/2 hours. Serve in individual preheated side dishes.

red cabbage, onion, beef consomme, bay leaf, apples, bacon drippings, carrots, red wine, wine vinegar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468705 (may not work)