Red Cabbage and Cranberry
In large pan, cook four to six strips of bacon.
Remove cooked bacon and chop into bits.
Take small head of Red Cabbage and cut into strips, third of an inch wide (roughly). (Medium heat) Put cabbage into pot and toss until covered with bacon fat. Season with salt and pepper.
Add half cup of vinegar; I’ve used white, seasoned rice or apple cider vinegar. Lower heat to low and simmer approximately an hour, tossing regularly.
After an hour. Add (both/either/or); Canned Whole Berry Cranberry sauce, Beer or Ale. Add bacon bits. Watch the liquid as not to add too much. I’ve used both cranberry sauce and IPA ale but then spent hours simmering to reduce the excess liquid. Lately I’ve used less.
Lower heat to simmer, grate fresh black pepper on top, add cumin a touch of anise. Toss, cover and leave on stove for another 1 to 2 hours. Stir occasionally.