2 1/2 oz. bacon, either American or German “Bauchspeck”, chopped
1/2 c. onion, diced
4 c. shredded red cabbage, about 1 lb.
1/2 c. dry, red wine
1/2 c. apple juice
1 T. honey
1 bay leaf
Ground black pepper
1 apple, peeled and quartered
Brown bacon in a dutch oven (to make a vegetarian option, use tbsp of olive oil instaed of bacon). Add onions and sauté for 5 minutes. Add the cabbage and cook for 2-3 minutes. Pour in red wine and juice to deglaze, add the spices, sugar and apple.
Simmer on stove top for 2-3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.