Red Cabbage    No. 138                                 Yields 6 Servings
 
      1 medium    onion, minced              1 cup       red wine
      2 tbls      goose fat, or              3 whole     bay leaves
      2 tbls      vegetable oil                          salt to taste
      1 head      red cabbage, shredded                  pepper, freshly ground
      1 tbls      sugar                                  to taste
    1/2 cup       red-wine vinegar
 
 Saute the onion in the goose fat in a large skillet over medium-high heat
 until translucent.
 Add the shredded cabbage.
 Continue cooking, stirring occasionally, for 2 minutes or until the cabbage
 begins to soften.
 Add the sugar, vinegar, red wine, bay leaves and salt and pepper.
 Reduce the heat to low.
 Simmer for 20 minutes.
 Serve immediately.

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