(RED CABBAGE WITH APPLES)
6 cups shredded red cabbage (about 1/2 lg. head) -- thinly sliced
In a large bowl, combine cabbage, vinegar, sugar and 1 teaspoon of the salt; toss to coat and set aside. In a large saucepan, heat bacon drippings and saute the apple and onion, sprinkled with a little salt and pepper to bring out the flavor, over medium heat until soft, about 5 minutes, stirring occasionally. Stir in the reserved cabbage mixture, remaining salt, allspice, bay leaf and boiling water; bring to a boil. Lower heat; cover and simmer 1-1/2 to 2 hours.
Just before serving, remove the bay leaf, stir in the wine, and heat through. Remove bay leaf; stir in the wine and heat through.