Braised Red Cabbage

This is a perfect accompaniment to Sauerbraten.

Ingredients:

2 tablespoons bacon grease or butter
2 small heads red cabbage, quartered, cored and thinly sliced
1 large tart apple, such as Granny Smith, cored and cut into 8 pieces
1 large onion, peeled, halved and sliced
Salt and pepper to taste
1/2 cup dry red wine
1/4 cup red wine vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon brown sugar
2 cups water
2 tablespoons butter (optional)

Preparation:

Heat a large sauté pan or Dutch oven over medium-high heat. Add the bacon grease and heat. Add the cabbage, onions and apples and stir to coat. Add the remaining ingredients and stir well to combine. Bring to a boil; reduce heat to medium-low and simmer, covered, until cabbage is tender, about 40 minutes. (If there is too much liquid, remove the lid and allow some to evaporate. The cabbage should be very moist, but not soupy.)

Serve immediately or keep warm over low heat. This also reheats very well.