Red cabbage owes its sweet-tart taste to brown sugar and vinegar.
Heat drippings in a large stockpot over medium heat. Add cabbage and onion; cook, stirring occasionally, until tender, about 10 minutes.
Add vinegar, port, sugar, cinnamon, and bay leaf; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until cabbage is soft, about 1 hour. Season with salt and pepper.
This recipe can be made a day ahead and refrigerated; reheat before serving.