Heat up a large pot or dutch oven with the fat (butter and olive oil).
Into the pot, saute the onion until transparent then add the brown sugar. Wait until the mix starts to sizzle a bit, then put in the shredded cabbage and stir to coat. Add the vinegar and stir. The color should change, and then put the lid on and let simmer between medium, medium/low for 10 minutes. Then add the bay leaves, cloves, pepper corns, and allspice. Add 1/2 cup of water and stir. Taste the liquid and see if it needs more sugar. Add additional sugar a tablespoon at a time. Cover and let cook for one hour, adding water (1/2 cup at a time) as needed.
If you want an apple, add a small, tart, chopped apple when you add the onion.
Make sure you let the cabbage simmer in the sugar and vinegar for at least 10 mintues before you add the water and spices or you'll end up with blue cabbage.
You can also use bacon fat if you like for the fat instead of the butter OR olive oil, do not replace BOTH with bacon fat or it will be wrong! We now have vegetarians in the family so we don't make this with bacon anymore, but I would suggest if you want to add bacon to your red cabbage (YUM), you just need the total amount of fat to be the same. And add it in where the recipe has you adding the fat (right at the beginning), then add the cooked bacon (if you have any left over from rendering the lovely bacon fat) toward the end, just to meld the flavors.
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 174 (76%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 8.5g||42 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 30.4mg||9 %|
|Sodium 122.7mg||4 %|
|Potassium 337.1mg||9 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 9.9g|
|Protein 2.1g||3 %|
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Calories per serving: 228
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