Braised Red Cabbage

Chop the bacon into thin slices. Cook bacon in a Dutch oven or large stock pot over medium heat until crispy. Add the onion, cinnamon, bay leaves and half of the salt. Cover and cook over medium heat until onions have softened, stirring occasionally, about 7 minutes.

Next add the shredded cabbage. Cook for another 7 minutes until the cabbage starts to wilt. Add the chicken broth, red wine vinegar, apples, the rest of the salt, sugar and black pepper. Bring to a boil, reduce heat, cover and simmer for about an hour.

Uncover and cook on high for 5 minutes to let the sauce thicken up. Serve right away.