1 lg. head red cabbage, quarter, core and slice
1/2 c. red wine vinegar
1/4 tsp. each cinnamon, clove and nutmeg
2 bay leaves
1/3 c. sugar
Salt and white pepper to taste

Mix all in stainless or glass bowl. Set overnight. Next day: quarter and slice 1 onion. Peel and dice 1 tart apple. Saute onion and apple in a little butter until wilted. Add the marinated cabbage and a little water if needed. Simmer one hour, then grate in 2 potatoes and cook 1 hour more. Serves 8.