German Red Cabbage with Onions and Apples

          This warm hearty dish is a perfect fall delight for cold night suppers. It goes well with beef, pork or ham.


1 Small head of Red Cabbage cored and sliced thin as if it was for slaw
1 large Onion sliced
2 Large Apples peeled, cored and sliced as you would for pie
3 Heaping tablespoons of Brown Sugar
3/4 Cup vinegar              
3 Tablespoons Butter    
1 Teaspoon Salt  
1 Teaspoon ground Cloves   
1 Tablespoon Cornstarch Dissolved in 1/4 Cup Cold Water
Pepper to Taste       
In large Skillet melt butter and add cabbage, onions, apples and seasonings. Saute until cabbage is soft, stirring often,about 30 minutes. Then add vinegar and sugar continue to cook another 30 minutes stirring every now and then. Stir together the cornstarch and water and stir into your cabbage stirring until cabbage thickens slightly. Serve piping hot ! THIS DISH can be made to your taste. If you do not like clove try cinnamon or no spice at all. If you like it sour use more vinegar or use more sugar if you like it sweeter. Play with it until you get it to your liking! I like it tart where my son likes it sweet. We compromise and use this version which is nicely sweet and sour!