Red Cabbage

1 Lb red cabbage
3 oz Goose drippings (or lard)
1/2 TBs Rapadura (or brown sugar)
1 onion
1 apple
3 ts red wine vinegar
pepper, salt
1/2 cup water
red currant jelly

Cut the red cabbage in half. Slice the cabbage in very fine slices. In a stew pot heat goose fat (or lard or butter it no goose fat is available). Add rapadura and let caramelize. Reduce heat. Dice the onions; add to the rapadura. Peel, core and quarter the apples, then cut in small slices. Fry the apple slices in the goose fat. Add the red cabbage, stir and immediately cast on the red wine vinegar so as the red cabbage keeps it's red/violet color. Season with pepper and salt. Add water, cover and let braise on low heat for 45 minutes. Add red currant jelly to taste. Great with Sauerbraten.