• Gather the ingredients for this recipe to have on the counter or table.

Prepare the Ingredients

• Using a knife and cutting board, coarsely chop 2 pounds red cabbage.
• Core, peel, and dice 2 medium Jonathan apples.
• Chop 1/2 cup sweet onion.
• Place cabbage in large bowl and sprinkle with 2/3 cups red wine vinegar, 2 tablespoons granulated sugar, and 2 teaspoons kosher salt. Set aside.

Cook the Bacon and Cabbage

• In large pan, cook 6 slices bacon until nicely browned. Transfer to a plate lined with paper towels to soak up the extra grease. When cool, break into bite-size pieces.
• Using the same pan, cook apples and onions in the remaining bacon fat (2 tablespoons) until tender, about 5 minutes.
• Add in the chopped red cabbage, 1 small bay leaf, 2 whole cloves, and 1 cup water. Stir thoroughly and bring to a boil. Reduce heat to low. Cover and simmer for 90 minutes to 2 hours, keeping the cabbage moist with extra water, if needed. When the cabbage is done, there should only be a little liquid left in the pan.
• Remove bay leaf and cloves. Stir in 3 tablespoons dry red wine and 3 tablespoons plum jelly. Taste and season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, as desired.
• When ready to serve, sprinkle top with bacon pieces. Serves 6-8.