Sweet & Sour Red Cabbage

Ingredients

• 2 or 3 slices of bacon, cut up
• 1 small onion, finely chopped
• 2 lbs red cabbage (one small head), finely chopped
• 2 Tbsp brown sugar
• White wine
• Salt and pepper

Instructions

1. Sauté the cut up bacon in a large pot.
2. Sauté the onion in the bacon fat.
3. Add the cabbage, brown sugar, and cover with white wine, enough to barely cover the cabbage.
4. Allow to simmer until it is done – soft and tasty, about two and a half hours.
5. Serve hot straight from the stove, keeps very well and can be served days later and only tastes better than fresh.

Theory of the Dish

This is an old Pennsylvania Dutch recipe I got from my dad, who got it from his Pennsylvania Dutch mom. I add an apple. The traditional recipes call for bacon but it doesn't hurt to make this vegetarian. I dump everything in my big ol' cast iron kettle put the lid on and let it simmer for hours. It reduces to about one third of it's original volume.