Served at the 2013 Wild Card (Bacon) Wine Trail

1 lb. peppered bacon, diced

3 heads red cabbage, shredded

1 1/2 cup red wine vinegar

1 1/2 cup water

1 cup sugar

3 red delicious apples, diced

1. In medium stock pot, render bacon until crisp and remove from pot.  Reserve grease.

2. Add apples to bacon grease and saute for 2 minutes on high.

3. Turn down heat to medium.  Add remaining ingredients, except bacon.

4. Braise on medium heat for 30 minutes or until the cabbage has a deep purple color.  Add bacon.

5. Add more sugar for sweetness or vinegar for tartness.

Serve with Hermannhof White Lady.



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