Ingredients:

• 6 ounces bacon (about 8 slices), cut crosswise into 1/2-inch pieces
• 1 medium onion, thinly sliced
• 1 head red cabbage (2 1/4 pounds), halved, cored, and cut lengthwise into 1/4-inch-thick slices
• 3/4-1 cup cider vinegar
• 1/2 cup dry red wine
• 3/4 cup water
• 2 tablespoons dark-brown sugar
• Coarse salt and freshly ground pepper

Directions:

1. Cook bacon in a large pot over medium heat, stirring occasionally, until fat renders and bacon is crisp, about 8 minutes. Add onion, and cook, stirring occasionally, until translucent, about 3 minutes. Add cabbage, vinegar, wine, water, sugar, and 1 1/2 teaspoons salt; stir to combine. Raise heat to medium-high, cover, and cook 5 minutes.
2. Reduce heat to medium-low, and continue to cook, covered, stirring occasionally, 50 minutes.  Season with pepper. Taste and adjust spices as necessary adding more vinegar if you like.