3 med. tart apples
1 1/2 c. water
1 c. chopped onion
1/4 c. packed brown sugar
1/4 c. cider vinegar
1 tsp. salt
1/2 tsp. ground cloves
1 med. red cabbage (2 lb.), wedged, cored and thinly sliced (10 c. sliced)

Peel and slice apples 1/4 inch thick. In a 5-quart Dutch oven over medium heat, combine apples, water, onion, brown sugar, vinegar, salt and cloves. Stir cabbage into apple mixture. Bring to a boil; reduce heat to low, cover and simmer for 1 hour or until cabbage is tender. Uncover and boil for about 5 minutes to reduce liquid, stirring occasionally.

To serve, transfer to a serving bowl. Leftovers can be frozen up to 1 month. To reheat, add a small amount of apple juice, cider or water.