Red Cabbage


  • 1 head red cabbage (about 2 pounds)
  • 2 tablespoons bacon fat
  • 3 tart red apples, cored and sliced
  • ½ Spanish onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2-4 tablespoons wine vinegar
  • 1 tablespoon flour
  • 1-2 tablespoons brown sugar
  • 1 teaspoon grated orange rind
  • salt, freshly ground black pepper and grated nutmeg


Wash and shred cabbage, removing central core, ribs and outer leaves. Cook in bacon fat, in a covered saucepan, for 5 minutes. Add sliced apples and finely chopped onion and garlic, and bring to a boil with just enough water to cover. Cover, reduce heat, and simmer until tender but still crisp - about 15 minutes. Drain, reserving liquid.

Combine wine vinegar with flour and brown sugar, and stir in the reserved liquid. Cook, stirring, until thickened. Stir into cabbage; add grated orange rind, and season to taste with salt, freshly ground black pepper and nutmeg.