8 ounces/250g red cabbage (about 1/2 cabbage)
1 tablespoon pork fat or vegetable oil
About 4 thick slices bacon, cut into lardons
1 onion, chopped
1/2 cup/125ml beef or vegetable stock
1/2 cup/125ml dry red wine
1 tablespoon red wine vinegar or balsamic vinegar, plus more if needed
Salt and freshly ground pepper
1/4 cup currants
1 tablespoon brown sugar
1 apple, peeled, cored and chopped
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