-
Cut the cabbage into quarters; remove the core from each piece and cut the cabbage on a vegetable slicing machine or with a large chef's knife into the tiniest possible shred. Pile them into a bowl.
-
Heat the vinegar and when it is hot, pour it over the cabbage and toss the cabbage lightly - it will barely coat it.
-
Add the sugar, salt, and pepper and toss again. Set the cabbage aside for 15 minutes.
-
Set the oven at 350 degrees.
-
Cut the bacon into 1-inch pieces. In a large skillet render the bacon until it is golden brown, then transfer bacon to paper toweling to drain.
-
Add a few spoonfuls of the bacon fat to a 3-4 quart casserole (large enough to hold the cabbage and apples).
-
Swirl the dish all around so the bottom and sides are coated with fat.
-
Peel, core and thickly slice the apples.
-
Add the cabbage to the dish, layering it with the apples, onion and bacon pieces.
-
Pour the red wine in at the top, cover the casserole with a tight fitting lid and transfer it to the oven.
-
Let the cabbage cook, stirring occasionally, for 1/1 4 to 1 1/2 hours or until it is quite tender but still has some crunch.
-
Add more salt and pepper if necessary; stir in the parsley and transfer the cabbage to a warm covered dish.
