Amount
Ingredient
Preparation



2
tablespoons
vegetable oil





2
small
onions

sliced



2
pounds
red cabbage

shredded



2
tablespoons
vinegar





1
x
salt

to taste



1
teaspoon
sugar





1
large
apple

tart, cored, peeled, finely chopped OR 1/2 c applesauce



1/2
cup
red wine





1/2
cup
beef broth

hot

 Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 6 minutes. Cabbage should be just tender, not soft.

Shortly before end of cooking time, remove salt pork; cube and return it to the cabbage if desired. Correct seasonings and serve