Braised red cabbage

Chop onions, garlic, cabbage and apples. The apples should be thick julienne.

In a heavy-bottomed pot, fry the bacon. Remove and drain/pat off grease.

Heat olive oil in the pot on a medium heat and fry the onions. Add salt & pepper, and once the onions have started to cook a bit, the garlic.

When the onions are translucent, start adding cabbage, in two or more stages if your pot won't hold it all at once. Turn the heat up to high whenever you add things, then back down to medium again as they cook down. Also add more oil as needed.

When the cabbage has all cooked down, start adding the apple, and the caraway and fennel.

Once the apple has cooked some, add the vinegar and 1/3 of the bottle of red wine, and after this has cooked some more, add the rest of the wine, and the raisins. Turn the heat up, and once it's boiling, down to low and let it simmer for an hour or longer. This is one of those dishes that gets better the longer it simmers.

Some recipes call for honey or brown sugar, but we find that it is sweet enough as is.

To make it vegan/vegetarian, substitute faux sausage or bacon for the real bacon. Check that your faux meat is gluten-free if that's important as well.

(When to add back the bacon/sausage?)