Red Cabbage

Select two small, solid heads of hard red cabbage; divide them in halves from crown to stem; lay the split side down, and cut downwards in thin slices. The cabbage will then be in narrow strips or shreds. Put into a saucepan a tablespoon of clean drippings, butter, or any mice fat; when fat is hot, put in cabbage, a teaspoonful of salt, three tablespoons vinegar (if the latter is very strong, use but two), and one onion, in which three or four cloves have been stuck, buried in the middle; boil two hours and a half; if it becomes too dry and is in danger of scorching, add a very little water. This is very nice.