German Red Cabbage

This recipe came from a dear old German friend - Hilda Scheffler. The tastes are so vivid, it satisfies the adventurous appetite! Enjoy! Pam

German Red Cabbage

(great as a side dish or tossed into salads)

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

1/2 cup sugar

1 tablespoon butter

1 teaspoon salt

6 whole peppercorns

2 whole allspice

2 whole cloves

1 bay leaf

2 teaspoons cornstarch

2 teaspoons cold water

Directions

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

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