1 large head red cabbage (2 1/2-3#), shredded
3 Tbls. bacon drippings
1 large onion, chopped
2 medium apples, peeled, diced
1/2 cup red wine vinegar
2 Tbls. brown sugar
1 tsp. salt
1 bay leaf
1/2 cup red currant jelly
Heat bacon drippings and saute onion, add cabbage and cook over low heat until wilted. Add Apple, vinegar, sugar, salt, and bay leaf. Cook over low 2 hours, stirring several times. Add jelly, stil until blended. Cook another 10 minutes.
