This is a recipe that was published in our local newspaper many many years ago. I love cooked cabbage and this makes a great side. For some reason I almost always serve this with a beef roast but it would be great with a pork roast or pork chops. It’s very simple to put together and makes the kitchen smell wonderful while it’s cooking.
1 medium head red cabbage, cored and sliced
1 medium sweet red onion sliced
2 apples peeled, cored and sliced
1 T butter
1/2 cup granulated sugar
1 cup cider vinegar
1 1/2 cups water
2 bay leaves
1 tsp whole allspice
1 tsp whole cloves
1 T black peppercorns
2 T cornstarch
Core and slice the cabbage.
Slice the onion.
Peel, core and slice the apples.
Combine all of the ingredients except the corn starch in a large, heavy kettle. Bring to a boil. Cover the pan and simmer over low heat for 1 hour and 40 minutes stirring occasionally.
Once the cabbage has cooked whisk together corn starch and a little water and stir into the cabbage. Simmer until thickened.
Ready to serve. Roast beef, baked potato and German cabbage. It’s what was for dinner.