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One small head of red cabbage, approx. 3 pounds
2 firm apples, peeled and chopped, such as Granny Smith, Gala or Honeycrisp
1 onion, finely chopped
¼ cup white sugar
¼ cup vinegar OR substitute ½ cup Dodi Balsamela Vinegar for both sugar and vinegar
2 Tbsp. bacon fat
1 tsp. Salt
Freshly ground pepper
½ cup boiling water
Fried bacon pieces and finely diced apple, for garnish
Chop a few slices of bacon and fry until crisp, reserving fat. Use the bacon pieces as garnish, or save and add to a salad!
Cut cabbage in quarters, remove core. Shred cabbage finely, and I prefer to do this by hand for a more rustic appearance.
Put in saucepan with apples, onions, sugar, vinegar, bacon fat, salt and pepper. Stir until well mixed. Add ½ boiling water. Bring to a boil, stirring well, and reduce heat. Cover and simmer for approximately one hour, or until cabbage is softened.