TO SERVE FOUR
1 hard red cabbage, about 900 g (2 lb)
40 g (1½ oz) butter
2 tablespoons olive oil
50 g (2 oz) bacon, chopped
1 medium onion, chopped
275 ml (half pint) red wine
salt and pepper
Discard any broken or wilted leaves and cut the cabbage into fine strips. Wash and drain well. Heat the butter and oil in a large pan, add the bacon and, as this begins to cook, add the onion and fry until it begins to change colour. Add the cabbage, mix well, then add the wine, salt and pepper. Cook over a moderate heat, uncovered, for about 1hr 30mins or until the cabbage is tender. Stir from time to time.
This can be served with all types of meat and its flavour is even better if reheated the day after cooking.