8 to 10	Slices	Bacon
3	Tbsp.	Bacon drippings
1	Large	Onion, diced
1/2	Cup	Red wine
1/2	Cup	Cider vinegar
6	Tbsp.	Brown sugar
1	Tsp.	Salt
		Pepper to taste
1	Tsp.	Dry mustard
1/4 to 1/2	Tsp.	Cloves
1	Medium	Head red cabbage, chopped
3	Tbsp.	Cornstarch
1	Cup	Water
2	Large	Apples, peeled and sliced

Dice bacon into 1/2 inch pieces and fry in skillet until crisp. Remove bacon and discard all but 3 tablespoons bacon drippings. Saute onion until tender in drippings; remove from pan. Mix wine, vinegar, brown sugar, salt, pepper, mustard and cloves. Add cabbage to skillet and pour wine-vinegar mixtue over top. Cover and cook over medium heat for 15 minutes, stirring occasionally. Mix cornstarch and water together and add to cabbage. Stir until juices are slightly thick and clear. Add onions, bacon and apples. Simmer for 45 minutes on low heat or until cabbage is tender. Add additional water if necessary.