Braised Red Cabbage

Serves 6

2 slices thick bacon, cut crosswise into ¼ inch strips
1 med. onion, chopped
1 med. red cabbage, very coarsely chopped
1 granny smith apple, peeled, cored and chopped
1 cup beer
1/3 cup lightly packed brown sugar
2 tbsp. cider vinegar
½ tsp. caraway seeds
salt and pepper to taste
¼ cup red current jelly

In a non-reactive pot large enough to hold the cabbage, cook the bacon until crisp. Remove the bacon with a slotted spoon and reserve for a later use. Add the onions and sauté until golden. Add the cabbage and apples, then pour in the beer and vinegar. Add the caraway seeds and brown sugar, bring to a boil, reduce heat, cover and simmer for 25 minutes, stirring occasionally. Remove cover and simmer another 20 or 25 minutes, again stirring occasionally, until most of the liquid has evaporated and the cabbage is tender. Season with salt and pepper. Stir in the jelly until it melts and coats the cabbage.