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1
Cook bacon in a large pot over medium heat, stirring occasionally, until fat renders and bacon is crist, about 8 minutes.
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2
Add onion, and cook, stirring occasionally, until transluscent, about 3 minutes.
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3
Add cabbage, wine, water sugar, and 1 1/2 tsp salt (I used no salt), stir to combine.
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4
Raise heat to medium-high, cover and cook 5 minutes.
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5
Reduce heat to medium-low, and continue to cook, covered, stirring occasionally, 30 minutes.
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6
Stir apple into cabbage, cover and cook until cabbage and apples are tender, 25 to 35 minutes.
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7
Season with pepper.
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8
This can be made ahead - cool completely before refrigerating, reheat covered over medium heat.
