German-Style Red Cabbage Recipe

1. In a 5-quart Dutch oven, over medium heat, cook diced salt pork, stirring occasionally, until crisp and all fat is rendered. With a slotted spoon, remove salt pork; set aside.

2. Drain off all but 2 tablespoons fat from pan. Add onions; over medium heat, saute 5 minutes. Core and dice apples; add to onions with cooked salt pork, the cabbage, sugar, caraway seeds, salt, pepper, broth, vinegar and wine. Bring to boiling; simmer, covered, until cabbage is tender, about 40 minutes. Makes 8 servings.