Wash a 2-3 lb red cabbage.Remove outside leaves, cut in quarters, cut out white core, slice into 1/8 in strips.
Place in large glass bowl and sprinkle with:
2/3 cup red wine vinegar
2 Tablespoons sugar
2 teaspoons salt
Warm 2 Tablespoons Bacon Fat or Lard in large heavy pot.
Meanwhile peel 2 cooking apples such as Granny Smith, core, cut in half and cut into 1/8" slices.Dice 1 medium onion, red or other. I used 1/2 red onion and one shallot.
Place apples and onions in pot with bacon fat and cook for 5 minutes, stirring often.
Add the cabbage to the pot along with 1 bay leaf and 1 half teaspoon of ground cloves or 3 whole cloves and one cup boiling water. Bring to a boil then cover and simmer at lowest heat for 1-1/2 - 2 hours.
Remove bay leaf and whole cloves
Mix 3 tablespoons of dry red wine and 3 tablespoons of currant jelly. Add and stir into the cabbage just before serving on a heated platter.
