RED CABBAGE
	       Adapted from Time-Life's Foods of the World (Germany)

1/2 medium head red cabbage
1/3 cup red wine vinegar
1 Tbl. sugar
small amount of vegetable oil (not olive)
6-8 oz. piece of salt pork, rind removed, diced (1/3" pieces)
1/2 medium size onion
    (slice the onion into rings and then slice the rings in half)
1 apple, cored, but not peeled, cut into 12 pieces
1 bay leaf
1 small onion studded with 8-10 cloves
3 or 4 juniper berries
1/2 Tbl. caraway seed
3 Tbl. red wine

Remove outer leaves and slice cabbage into thin slivers (skinny, but long);
toss out the core.  Wash the cabbage thoroughly and pat dry with paper towels.
Sprinkle with vinegar and sugar and toss until evenly coated.  In a large
pot (8 quart is ideal) with a lid heat the oil gently, and then fry the salt
pork, rendering the fat (use low heat to avoiding any scorching) until it
is crispy -- this can take ten minutes.  Remove the browned bits of salt pork
and save them.  In the fat, saute the onions for a few minutes until they
color lightly.  Add the browned salt pork and all other ingredients, making
sure to include the vinegar and sugar that may have collected at the bottom
of the bowl, except the wine and caraway seeds, burying the onion on the
bottom.  Gently bring to boiling and then simmer covered over very low heat
for 1-1/2 hours, stirring occasionally, making sure that the cabbage doesn't
dry out (this shouldn't happen, since the cabbage exudes water -- if so your
flame is probably too high).  Add the wine and caraway seeds and simmer another
15-30 minutes.

The recipe is even better if made in advance and allowed to sit.  Up to
a week in advance is perfectly fine.

Serves around 6-8 depending on portion size.  Recipe may be doubled.