Source: The Old Farmer’s Almanac
Yield: 6 servings
- Red wine vinegar: 3 Tablespoons
- Red currant jelly: 1/4 Cups
- Small head red cabbage, finely shredded: 1 Each
- Medium onions, thinly sliced: 2 Each
- Vegetable oil, divided: 5 Tablespoons
- Boneless pork tenderloin, cut in thin strips: 1 Pounds
- Lemon juice: 2 Teaspoons
- Large tart apples: 2 Each
- Unsweetened apple juice: 1 Cups
- Allspice: 1/4 Teaspoons
- Salt and pepper to taste: 1 Pinches
Peel, core, and slice apples, toss with lemon juice, and set aside.
In a large, heavy skillet, brown the pork in 3 tablespoons oil until cooked through, then remove from skillet and drain on absorbent paper. Add remaining oil. Saute onions until soft but not brown. Add cabbage and saute, stirring often, until cabbage begins to wilt. Add apples and pork and stir well.
Combine jelly, vinegar, apple juice, and seasonings and pour over cabbage, stirring to coat everything evenly. Cover tightly and simmer for 10 to 15 minutes. Do not allow to boil dry, add water if necessary.