1 medium-size red cabbage, shredded (about 2-1/2 lbs.)
2 slices bacon
1 medium Granny Smith apple, chopped
1/2 cup chopped onion
1/4 cup water
2 Tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cloves
(SUGGEST: Prepare 1/2 portion)
COMBINE first three ingredients, stirring until sugar dissolves. Pour over cabbage; toss to coat. Let stand 5-10 minutes.
COOK
bacon in a skillet until crisp; remove bacon, crumble and set aside. Reserve drippings in skillet.
COOK
apple and onion in reserved drippings, stirring constantly, until tender. Add cabbage mixture and water; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
ADD
white wine vinegar, salt, pepper and ground cloves; simmer, uncovered, 5 minutes. Spoon into a serving dish and sprinkle with bacon.
Serve with grilled bratwurst and Hot German Potato salad.