Rotkohl (Red Cabbage)

• 1/2 teaspoon whole peppercorns
• 2 bay leaves
• 2 whole cloves
• 2 medium onions, chopped
• 1/4 cup butter, cubed
• 1 garlic clove, minced
• 1 cup dry red wine or grape juice
• 1 medium head red cabbage, shredded
• 3 medium apples, chopped
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 tablespoons red wine vinegar

1. Place the peppercorns, bay leaves and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
2. In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Add the cabbage, apples, salt, pepper and spice bag.
3. Bring to a boil. Reduce heat; cover and simmer, for 30-35 minutes or until cabbage is tender, stirring occasionally. Stir in vinegar. Discard spice bag. Serve with a slotted spoon.

peppercorns, bay leaves, cloves, onions, butter, garlic, red wine, head red cabbage, apples, salt, pepper, red wine vinegar

Taken from www.tasteofhome.com/recipes/rotkohl-red-cabbage/ (may not work)