It is served in older German communities as a vegetable or, if you include good German bread, as a main course. It all depends on the amount of money that Grandma had to spend for dinner. It still does!
6 thick slices bacon, diced 4 tablespoons red wine 1 yellow onion, peeled and sliced 4 tablespoons distilled white vinegar 2 heads red cabbage, about 3 pounds total 4 tablespoons brown sugar 3 apples, cored and thinly sliced (do not bother to peel) 1 teaspoon salt 1 cup chicken stock, or use canned 1/4 teaspoon freshly ground black pepper
In a 8-quart stove-top covered casserole sauté the bacon until clear. Add the onion and the sliced cabbage to the pot, along with the apples. Sauté, uncovered, until the cabbage begins to collapse a bit.
Add the remaining ingredients and cover. Cook over medium heat, stirring now and then, until all is tender, about 1 hour.
Background by Gini Schmitz, from the Over the Rainbow web site