Braised Red Cabbage

Cabbage - Braised Red Cabbage
Source: Unknown
2 tablespoons bacon grease or butter
2 small heads red cabbage, quartered, cored and thinly sliced
1 large tart apple, such as Granny Smith, cored and cut into 8 pieces
1 large onion, peeled, halved and sliced
Salt and pepper to taste
1/2 cup dry red wine
1/4 cup red wine vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon brown sugar
2 cups chicken broth
2 tablespoons butter (optional)

Heat a large sauté pan or Dutch oven over medium-high heat. Add the
bacon grease and heat. Add the cabbage, onions and apples and stir to
coat. Add the remaining ingredients and stir well to combine. Bring to
a boil; reduce heat to medium-low and simmer, covered, until cabbage is
tender, about 40 minutes. (If there is too much liquid, remove the lid
and allow some to evaporate. The cabbage should be very moist, but not
soupy.) Serve immediately or keep warm over low heat. This also reheats
very well.