1/4 cup of sugar 1/4 cup of firmly packed brown sugar 1/2 cup of apple cider vinegar 1 medium size red cabbage, shredded, about 2 1/2 pounds 2 slices of bacon 1 medium Granny Smith apple, chopped 1/2 cup of chopped onion 1/4 cup of water 2 tablespoons of white wine vinegar 1/2 teaspoon of salt 1/4 teaspoon of pepper 1/4 teaspoon of ground cloves
Combine the first 3 ingredients, stirring until the sugar dissolves. Pour over cabbage, toss to coat. Let it stand for 5 to 10 minutes. Cook the bacon in skillet until crisp, remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Cook the apple and onion in reserved drippings, stirring constantly, until tender. Add cabbage mixture and water, bring to a boil. Cover , reduce heat, and simmer for 10 minutes. Add wine vinegar and the next 3 ingredients, simmer, uncovered for 5 minutes. Spoon into a serving dish, and sprinkle with bacon. Makes 6 to 8 servings
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