Braised Red Cabbage

Cut the heads of red cabbage in 1/2 and shred them in a food processor. Put shredded cabbage in a extra large mixing bowl. Pick out and toss any large chunks. Sprinkle vinegar over the cabbage and toss the cabbage so that it is covered in vinegar - this gives it the main flavor and helps it hold it's color. Put all cabbage in a large stock pot. Cover and cook on medium low, stirring occasionally. Once the cabbage is wilted and turning bright red add the onions. Next, peal and finely grate the apple and the potato. They both will be the texture of a mushy paste. Add the apple and potato along with the juices. As the cabbage continues to braise, add vinegar and sugar and salt. Last, add two tablespoons of duck fat. (I cook a duck once per year and freeze the fat drippings - it's what makes this dish special!)