German Style Red Cabbage

This recipe is for one very large head of red cabbage or 2 smaller heads.  First chop core the cabbage and cut cabbage into bite size pieces or smaller if you like (I prefer larger pieces).  Put the cabbage in a large pot and fill 1/3 way up with water.  Add:

• 1/3 cup cooking oil
• 1 heaping tbsp. salt
• 1 tsp. black pepper
• 1 and 3/4 cups white vinegar
• 1 cup sugar
• 1/2 large onion, course chopped
• 1 granny smith or other tart apple, peeled, cored and course chopped
• 1 tsp. beacon fat (drippings)

Bring to a boil and reduce to med. low heat and let cook until tender but not mushy.  It is better more on the al dente side.  Taste test cabbage half way through cooking to see if it needs any more seasoning or vinegar or sugar.  The taste should be a sweet and sour combination.

ENJOY!!