Red Cabbage With Apples

• 1/4 pound salt pork or slab bacon, diced
• 4 tablespoons sugar, or to taste
• 1 very large onion, coarsely chopped
• 2 large tart apples, cored, peeled and cut into eighths
• 1 large head red cabbage, cored and coarsely chopped
• 1 cup liquid (stock, red wine, or equal parts of each)
• 1 cup vinegar, or to taste
• Salt and white pepper to taste

1. Fry the pork in a deep, large skillet until it is well rendered but not too brown.
2. Add the sugar and cook, stirring, until it caramelizes lightly.
3. Add the apples and cook two to three minutes, stirring constantly.
4. Add all remaining ingredients, mix thoroughly, cover tightly and simmer 1 1/2 hours.
5. If necessary, add a bit more liquid to prevent sticking.
6. Check the seasoning and serve.

salt, sugar, onion, tart apples, head red cabbage, liquid, vinegar, salt

Taken from cooking.nytimes.com/recipes/693 (may not work)