German-Style Red Cabbage Recipe

1/4 pound salt pork, diced
2 medium onions, sliced
2 medium red cooking apples
1-1/2 lbs. red cabbage, shredded
1/4 cup sugar
2 teaspoons caraway seeds
1 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1/2 cup cider vinegar
1/4 cup dry red wine

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.