1 head red cabbage
2 tart apples
4 whole cloves
1 tsp. salt
1/3 c. white wine vinegar
2 tbsp. fresh lemon juice
1 1/2 c. boiling water
2 tbsp. sugar

Shred cabbage finely. Peel, core and shred apples. Combine cabbage, apples, cloves, salt, vinegar and lemon juice in a large saucepan. Add boiling water and bring to a gentle boil. Simmer uncovered for one hour, stirring occasionally.

Mix in sugar and continue cooking, stirring occasionally, until most of liquid has cooked away. The long, slow cooking creates a special sweet and sour flavor.