1 tablespoon grape seed oil 1 cup diced onion 1 clove garlic, minced 1 (2-pound) head red cabbage, cored and shredded (about 16 cups) 1 cup water 1/4 cup white wine vinegar 3 tablespoons sugar 1 teaspoon fennel seeds 1 1/2 teaspoons salt 2 slices bacon, cut into quarters

Step 1 Heat the oil in a 5-quart Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and continue to cook 1 minute. Stir in the cabbage, water, vinegar, sugar, fennel seeds and salt. Add the bacon. Bring to a boil then reduce the heat, and simmer, covered, until very tender, about 2 hours. Check the cabbage periodically and stir. If the cabbage looks dry, add a bit more water. Adjust the seasoning.

Step 2 Cool thoroughly, then refrigerate the cabbage overnight. Reheat over low heat before serving.

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