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.
On the North River 
Red cabbage is one of my faves! This looks really tasty! Could you check out my new blog http://www.mykitchengodmother.wordpress.com and let me know what you think?
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I found your comment in the Spam filter, time will tell.
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Sorry, it wasn’t spam just wanted your view :)
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I prefer to use 8 strips of BACON and eat at least 2 of them when pliant and just a bit crunchy.
I like red cabbage Too.
Thanks for the recipe………….(Bob Hope)………
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So subtract two from eight and you get six. You don’t think I enjoy a bit of bacon while cooking?
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Yours is pretty much spot on, except like Doug says……extra bacon strips when cooking and sipping.
Kevin
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