My grandmother was a great cook. When she cooked this apple, red cabbage and bacon dish my brother and I would eat it hot or cold because it was so good!
Some foods taste better the second day, once the flavours are more settled. You can cook this cabbage over two days. The day before you want to serve the cabbage, prepare it according to the recipe, cool it to room temperature, then refrigerate overnight. The next day, reheat the cabbage over medium heat and thicken the liquid with 1 to 2 tablespoons of cornflour. Serve hot!