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.
