Octoberfest Braised Red Cabbage with Bratwurst

• 1 each red cabbage shredded
• 3 tablespoons vegetable oil
• 2 ounces pancetta diced (optional)
• 1/2 cup tarragon vinegar or 1/2 cup cider vinegar plus 1 tsp. dried tarragon
• 3 tablespoons maple syrup
• 2 each apples, granny smith
• 2 tablespoons currant jelly
• 1/2 cup red wine
• 1/2 teaspoon cloves, ground
• 1/2 teaspoon caraway seeds ground
• 12 each bratwurst pork, from Simply Sausage

1. Gently heat the vegetable oil or lard.
2. Add the salt pork or pancetta if using and cook until fat turns translucent.
3. Add shredded red cabbage, sprinkle with salt and pepper, and stir.
4. Sprinkle cabbage with vinegar.
5. Stir and let simmer gently for about five minutes.
6. Add the maple syrup or caramel to the cabbage and stir well.
7. Cover and cook on low heat for about 1 1/2 to 2 hours.
8. Add the apples, cored and sliced or cut into chunks.
9. (Peeling is optional.
10. I like apples skin-on.)
11. Also add the red current jelly, 1/2 cup of red wine, and the ground cloves and caraway.
12. Stir well.
13. At this point, if you want to cook the bratwurst in the cabbage, bury them in the cabbage.
14. Alternatively, you can fry or grill the bratwurst later and serve them beside or on top of the braised red cabbage.
15. Cook the cabbage for 20 minutes more and serve.

red cabbage, vegetable oil, pancetta, tarragon vinegar, maple syrup, apples, currant jelly, red wine, caraway seeds ground, pork

Taken from recipeland.com/recipe/v/octoberfest-braised-red-cabbage-49890 (may not work)