German Red Cabbage

• 1 (3 lb.) head red cabbage
• 2 Tbsp. butter
• 2 slices bacon, diced
• 1 Tbsp. sugar or to taste
• 1 large raw sour apple, peeled, cored and chopped
• 1 onion, minced
• 4 Tbsp. wine vinegar
• salt to taste
• 1 1/2 c. water or as needed

1. Trim cabbage and shred, discarding core and heavy ribs.
2. In a Dutch oven, heat butter and fry the bacon in it until it is rendered but not brown.
3. Add sugar and saute over low heat, stirring frequently, until sugar turns brown.
4. Add apple and onion; saute 2 to 3 minutes.
5. Add cabbage and toss with apple and onion. Pour in vinegar and braise, covered, for 10 minutes or until cabbage is bright purple.
6. Stir occasionally.
7. Sprinkle with salt and add water until barely covered.
8. Simmer, covered, for about 2 hours.
9. Add water as needed and salt to taste.

head red cabbage, butter, bacon, sugar, sour apple, onion, wine vinegar, salt, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=584661 (may not work)