In a large enameled Dutch oven (or other large, heavy bottom pot), sauté bacon until limp but not crisp.
Add cabbage, onion and apple slices and drizzle olive oil or grape seed oil. Toss to coat with bacon drippings. Cover and simmer until cabbage starts to become limp.
Add vinegar (red wine vinegar or balsamic vinegar particularly good), brown sugar and remaining spices. Continue simmering, covered ½ hour to 45 minutes, folding over every 10 minutes, the longer you simmer, the better the flavor.
Taste and adjust spices before serving. Really good leftover and reheated.
Rotkohl is delicious the day you make it, but it's even better the second day! Prepare it ahead of time and simply reheat (or serve cold) when you're ready to serve it.
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