Reprinted with permission from Rooted in Foods.
Yield: 6-8 servings
Time: 1 hour, 15 minutes
2 tablespoons butter or bacon fat
1 small sweet onion, thinly sliced
1 apple, thinly sliced
1 head red cabbage, cored and shredded
⅓ cup cider vinegar
⅓ cup sugar
¼ cup red wine
¼ cup water
Melt the butter in a large pot over medium heat. Add the onions to the butter and cook until they are slightly translucent. Add the apples and continue cooking until the apples are tender, stirring to prevent sticking. Add the cabbage, wine, water, sugar and vinegar and stir together. Reduce the heat to low and cover the pot. Let the cabbage cook for at least one hour to become tender.