Serves 12.

A church supper recipe, from Jacquie Helfer Rousseau.

2 to 3 heads red cabbage-shredded
2 onions – sliced
4 tart apples – quartered
3/4 cup cider vinegar
1/2 to 1 cup brown sugar
butter
6 cloves
1 bay leaf
3 grains allspice
salt
1 to 2 cups red wine or cranberry juice

Saute cabbage and onions. Add quartered apples, spices, sugar, and vinegar to taste. Add wine or juice to moisten thoroughly and simmer until tender, 1 1/2 hours or more.

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