2 1/2 lbs. coarsely chopped red cabbage
2/3 c. red wine vinegar
2 tbsp. brown sugar
1 tsp. salt
1 c. grated onions
2 strips thick bacon - diced
1/8 to 1/4 tsp. ground cloves
1 sm. bay leaf
2 c. boiling water
2 tbsp. freshly squeezed lemon juice
3 tbsp. apple jelly (optional)
2 med. sized cooking apples, peeled and thinly sliced
Sprinkle cabbage with vinegar, sugar, and salt; toss to coat evenly.
Saute bacon til fat is rendered. Add onion and sautee 5 minutes, stirring frequently, until tender.
Stir in cabbage, cloves, and bay leaf. Pour in water. Bring to boil, then cover and simmer 1 to 1 1/2 hours.
Add lemon juice, jelly (if desired), and apples. Simmer, uncovered, 30 minutes longer. Remove bay leaf and adjust seasoning..