This is another version of German Red Cabbage that I really like. This dish has the added taste of apples that is purely a German element.

• 1 tablespoon shortening or Extra Virgin Olive Oil (EVOO)
• 6 cups Red Cabbage, shredded
• 1 medium Onion, chopped
• 1/2 cup of Lemon Juice or Apple Cider Vinegar
• 1/4 cup Sugar or Sugar Substitute
• 1 teaspoon Sea Salt or Kosher Salt
• 2 medium Apples, peeled and chopped. (I like the tart type)
• 1/4 cup Red Currant Jelly

In a cast iron Dutch Oven melt shortening or heat EVOO. Add cabbage, onion, lemon juice/vinegar, salt, sugar. Mix well. Cover and cook over medium heat for 15 minutes or until cabbage is tender. Stir occasionally. Add apples; cook 10 minutes more. Stir in jelly and cook til it melts.