German Red Cabbage

Ingredients

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

Instructions

In a Dutch oven, 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; bring up corners of cloth and tie 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 cornstarch and cold water until smooth; stir into cabbage mixture.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Notes

NOTES : Make sure none of the cabbage pieces are large; With slicing into rings the end pieces are too large, need to be sliced further. Maybe cut back on the sugar a bit next time.