3 bacon strips, diced
1 med. onion, chopped
1 med. apple, peeled and chopped
1 small head red cabbage, chopped
1 c. water
1/4 c. white wine vinegar
1 T. sugar
1 t. salt
In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
In the drippings, saute onion and apple until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 mins. or until tender. Stir in reserved bacon.