Ingredients:
- 8 whole cloves
- 4 whole allspice
- 1 bay leaf
- 4 tablespoons butter
- 3/4 cup finely chopped onion
- 2 pounds red cabbage, shredded
- 1/2 cup chopped apple
- 1/4 cup cider vinegar
- 1 cinnamon stick
- 1 cup plus 3 tablespoons water, divided
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar
Directions:
-
1. Wrap the cloves, allspice and bay leaf in cheesecloth and tie securely to make a bouquet garni.
2. Melt butter in a large saucepan over medium-high heat. Sauté onion in melted butter until tender.
3. Add cabbage, apple, vinegar, cinnamon stick and bouquet garni to saucepan and mix well. Simmer, covered, for 10 minutes.
4. Stir in 1 cup water and salt. Cover mixture and simmer, stirring occasionally, for 45 minutes.
5. Remove cinnamon stick and bouquet garni from cabbage mixture; discard.
6. Combine remaining water and cornstarch in a small bowl and mix well. Add to cabbage mixture and mix well.
7. Cook, stirring continually, until mixture is thickened, about 5 minutes. Stir in granulated sugar. Serve hot.
1. Wrap the cloves, allspice and bay leaf in cheesecloth and tie securely to make a bouquet garni.
2. Melt butter in a large saucepan over medium-high heat. Sauté onion in melted butter until tender.
3. Add cabbage, apple, vinegar, cinnamon stick and bouquet garni to saucepan and mix well. Simmer, covered, for 10 minutes.
4. Stir in 1 cup water and salt. Cover mixture and simmer, stirring occasionally, for 45 minutes.
5. Remove cinnamon stick and bouquet garni from cabbage mixture; discard.
6. Combine remaining water and cornstarch in a small bowl and mix well. Add to cabbage mixture and mix well.
7. Cook, stirring continually, until mixture is thickened, about 5 minutes. Stir in granulated sugar. Serve hot.
