Thüringer Rotkraut (Red Cabbage, Thuringian Version)

1 head of Red Cabbage (about 1 pound)
1 Apple
2 slices Bacon
Salt and Pepper
1 - 2 teaspoons Lemon Juice
Pinch of Sugar
Pinch of Ground Cloves or 2 Whole Cloves
1 tablespoon Flour
Water, about 1/2 cup

Remove the outer leaf of the red cabbage. Discard this. Wash the red cabbage, cut it in half and cut out the white stem. Discard this. Chop the red cabbage into strips.

To a large cooking pot, add red cabbage, salt, pepper, cloves, sugar, and water. Bring to a simmer.

Chop the apple into small cubes and add to the red cabbage. Allow the red cabbage to simmer until it becomes soft.

In a small frying pan, fry the bacon until the fat is rendered. Remove the bacon but keep the fat in the pan. Mix the flour into the bacon fat and on a low heat, allow this to cook until it starts to brown. Mix this flour into the red cabbage and cook just a little longer. Finally, add the lemon juice (you could also substitute vinegar if you prefer). Add any additional salt and pepper if needed.