|2||pound||red cabbage, shredded|
|1||salt, to taste|
|1||lg||apple, tart, cored, peeled, finely chopped OR 1/2 c applesauce|
|1/2||cup||beef broth, hot|
|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 return it to the cabbage if desired. Correct seasonings and serve.