1 med. head red cabbage
1 med. sweet onion
2 lg. apples
1 generous tbsp. oil
1 tsp. salt
1/2 c. sugar
1/2 c. vinegar
1 c. water

1 bay leaf
2 whole allspice
2 cloves garlic
6 peppercorns

May be made the day ahead. Wash and remove outer leaves of cabbage. Remove core; slice cabbage. Peel and slice onion. Peel and chop apples. Toss all together. Add remaining ingredients to cabbage mixture. Simmer 1 to 1 1/2 hours. Thicken slightly with a small amount of cornstarch.

This cabbage is best when cooked in large quantities and the cooking pan is tall and small in diameter. Best when cabbage is cooked slightly crisp and allowed to cool for 1 to 2 hours, refrigerated and reheated next day just before serving.