Categories: Vegetables, German 
      Yield: 4 servings 
  
      2 tb Vegetable Oil                       1 ts Sugar 
      2 sm Onions, Sliced                      1 lg Apple, Tart * OR 
      2 lb Red Cabbage, Shredded             1/2 c  Applesauce 
      2 tb Vinegar                           1/2 c  Red Wine 
           Salt To Taste                     1/2 c  Beef Broth, Hot 
  
  *  Core and peel apple, then fine chop it. 
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  Heat oil in a Dutch oven and saute onions 3 minutes.  Add cabbage and 
  immediately pour vinegar over cabbage to prevent it from losing its red 
  color.  Sprinkle with salt and sugar.  Add chopped apple or applesauce and 
  a piece of salt pork.  Pour in red wine and hot beef broth.  Cover and 
  simmer for 45 to 60 minutes.  Cabbage should be just tender, not soft. 
  Shortly before end of cooking time, remove salt pork; cube and retrun it to 
  the cabbage if desired.  Correct seasonings and serve.