2 1/4 lb red cabbage
3 oz olive oil, lard or bacon grease
1 large onion
2 bay leaves
salt to taste
2 Tbsp sugar
1/2 cup water
2 Tbsp vinegar
4 sour apples, grated
1 tsp corn starch
1 Tbsp cold water
Salt and pepper to taste
Remove coarse outer leaves, cut onto four sections, remove the hard
core, wash and slice Heat fat, add diced onion, saute until golden.
Add cabbage, cook for 5 minutes, tossing well. Add bay leaves,
cloves, salt, vinegar, water and apples. Cook for 30-40 minutes.
Check occasionally, stirring, and be sure there is some liquid in
bottom. If necessary add < cup. Cabbage should be tender but not
too soft or mushy. Season to taste with sugar and salt (and that
is a bit tricky, so do it a bit at a time, you may even want to
add a Tbsp. of vinegar). With time you learn to suit your own
taste. I always end up adding sugar, vinegar, and salt to suit
our taste. Mix corn starch with water, add to cabbage and stir
well, to thicken the liquid.