I chanced upon this recipe while trying to use up my red cabbage for my International Vegetarian recipe series.
In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
A very simple and tasty dish- loved the sweet and sour combo, the smell of vinegar was heavenly especially when it was piping hot. Even better was the fact that I just had to throw everything in the pot, sit back and relax (I did get up to stir it once in a while). The only problem- I was not sure what to eat it with. While it did not seem like a perfect combo, I did have it rice.