Red Cabbage (Rotkohl)

I do apologize for the photograph.  The color does not do the dish justice.  I am trying to improve my skills as a photographer.  Clearly I am much better as a cook.

I have always loved red cabbage and realize this is a love not shared by everyone.  I am lucky that my eldest shares this love and I often make it when we get together.

In 1977, the Winnipeg Folklorama published a cook book "Folk Festival Fare", edited and arranged by Edith Cherniack featuring the popular dishes of the various pavilions.  Folklorama continues to this day and the foods served have always been a major highlight of the festival.  I feel lucky to have this book because I know of no other copy among my friends or relatives.

This recipe is from the German pavilion, I have made a few adaptations over the years:

Ingredients
1 head red cabbage, cored and chopped finely
1 onion, chopped
4 cloves
4 slices bacon, chopped
2 apples, peeled, cored, cut into wedges
salt an pepper to taste
3 tablespoons vinegar
5 tablespoons sugar
1/2 cup red wine

Directions
In a heavy 4-5 quart pan, fry bacon and onion lightly.

Add cabbage, apples, cloves, salt and pepper.  Cover and cook over moderate heat stirring occasionally for about 15 minutes.  Add vinegar and sugar and red wine, cover and continue to cook over low heat until tender, about 1 to 1 1/2 hours.  Make sure cabbage remains moist, add more vinegar, sugar, salt and pepper according to taste.