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 1/4 lb. of very thick cut high-quality bacon (I go to the Alpine Sausage Kitchen and get two slices, each 1/4 to 1/3" thick) [preferred choice], diced into 1/3" pieces a small amount of salt, if the bacon isn't salty (needed if you get the bacon from the Alpine Sausage Kitchen) or 6-8 oz. piece of salt pork, rind removed, diced (1/3" pieces) small amount of vegetable oil (not olive) 1/2 medium size onion (slice the onion into rings and then slice the rings into quarters) 1 apple, cored, but not peeled, cut into 12 pieces 1 or 2 bay leaves 1 small onion studded with 8-10 cloves 3 or 4 juniper berries (optional -- I mean, what else are you going to use juniper berries for?) 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), over low heat, render the fat from the bacon. If using (commercial) salt pork, which contains a fair amount of water, heat the oil gently, and then fry the salt pork, rendering the fat. When the fat has been rendered and the bacon/salt pork pieces are crispy (this can easily take ten minutes) remove the browned bits of bacon/salt pork and save them. In the fat, supplimented by a little oil if necessary, saute the onions for a few minutes until they color lightly. Add the browned bacon/salt pork and all other ingredients (except the caraway seeds and wine), adding a little salt if using bacon (but be careful not to make things too salty, as salt can be added later, but is impossible to take out), making sure to include the vinegar and sugar that may have collected at the bottom of the bowl, 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.