Rotkraut (Red Cabbage)

2 pounds Red Cabbage
4 slices Bacon
1 Onion, finely chopped
2 Apples
1 tablespoon Sugar
2 tablespoons Vinegar
1 cup Water
Salt
1 Bay Leaf
2 Cloves
2 teaspoons Flour
2 tablespoons Red Wine

Wash the cabbage. Cut into guarters and remove the white stem. Cut the cabbage into strips.

In a large cooking pot, fry the bacon until the fat has been rendered. Remove the bacon but leave the fat in the pot. Add the onions, apples and sugar to the pot and cook until the onions are transluscent. Add the cabbage and immediately pour the vinegar over it so that it keeps its color. Cover the pot, and on low heat, allow this to begin cooking for 10 minutes.

Add 1/4 to 3/4 cup of the water, Add salt and spices. Cover again and cook for another 30-45 minutes or until the cabbage is soft. Add additional water if needed so that the cabbage doesn't burn.

If you prefer a thicker sauce, at this point mix in the flour. Add the red wine and cook for an additional 10 minutes.