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1
Cook the pork fat or bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.
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2
Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
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3
Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 minutes (I do this in batches). Note: You can skip the browning step if you are in a hurry, but I find that it adds a particularly wonderful caramelized flavor to the finished dish. Now add the marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).
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4
Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
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5
Remove the lid and cook, stirring frequently, for 15 minutes.
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6
Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
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7
Remove the cinnamon stick and bay leaf before serving.
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8
NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.
