Growing up in the Czech Republic and in the states my family made red cabbage several times a month. Red cabbage is usually served with some type of pork meat, either a pork roast or pan seared pork chop and a dumpling type of starch called knedliky with pork gravy drizzled over the meat and knedliky. But in order to cut back on the calories, I did not make the knedliky or gravy. I did make the pan seared pork chop and had it with the delicious red cabbage. Red cabbage to me actually tastes so much better (and smells better) than regular white cabbage. When cooked, it has this sweet/sour taste to it, plus it looks so pretty on your plate. So if you are in the mood to make something a bit different and ethnic, try this recipe and let me know your thoughts. As always, Enjoy!Czech Red CabbageIngredients: Serves 2 1 tablespoon vegetable oil 1/2 cup red onion, diced 1 cup red cabbage, shredded salt to season 1 green apple , shredded 4 tablespoons red wine vinegar 3 tablespoons sugar 2 bay leavesPreparation: In a small pot, heat the oil over medium low heat until hot. Add the onions and cook for 3 minutes. Add the red cabbage and cook for 5 minutes, stirring frequently. Add the apple. In a small cup mix the red wine vinegar and sugar. Pour the vinegar mixture over the red cabbage, apple and onion mix and mix to evenly distribute. Add the bay leaves. Cover and turn heat to low. Cook for 15 minutes, but remove cover to stir every 5 minutes. Remove the bay leaves and serve.