GERMAN RED CABBAGE

GERMAN RED CABBAGE


1 medium head red cabbage, cored and sliced
2 large tart apples, peeled and sliced
1 medium sweet onion, sliced and separated into rings
1-1/2 cups water
1 cup cider vinegar
½ cup sugar
1 tablespoon butter
1 teaspoon salt
6 whole peppercorn
2 whole allspice
2 whole cloves
1 bay leaf
2 teaspoon cornstarch
2 teaspoon water


In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth, bring up the; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

Discard spice bag. In a small bowl, combine the cornstarch and cold water until smooth, stir in cabbage mixture. Bring to a boil, cook and stir, cook and stir for 1-2 minutes or until thickened.


Yield: 6 servings.