German Red Cabbage

• 1 medium head red cabbage, cored and sliced
• 2 large tart apples, peeled and sliced
• 1 med sweet onion, sliced and seperated into rings
• 1 1/2 cups Water
• 1 cup Cider Vinegar
• 1/2 cup sugar
• 1 Tsp. Butter
• 1 tsp. Salt
• 6 whole peppercorns
• 2 whole allspice
• 2 whole cloves
• 1 bay leaf
• 2 tsp. cornstarch
• 2 tsp. cold water

1. 1. in a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter, and salt. Place the peppercorns, allspice, cloves and bay leaf in a couble thickness of cheese cloth. 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.
2. 2. Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir into cabagge mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

head red cabbage, tart apples, sweet onion, water, vinegar, sugar, butter, salt, peppercorns, allspice, cloves, bay leaf, cornstarch, cold water

Taken from www.epicurious.com/recipes/member/views/german-red-cabbage-50150153 (may not work)