Date: Wed, 24 Dec 1997 09:32:41 -0500
From: "Heaney, Marian" (Marian.Heaney@GSC.GTE.Com)
This was adapted from Gourmet, several years ago
3 lb. red cabbage, shredded fine
2 lg. apples, cored, chopped, with skin on
2 T. firmly packed br. sugar
1/8 t cinnamon
pinch ground cloves
1/3 c. cider vinegar
1/2 c. dry red wine
Heat a non-stick kettle, add cabbage and cook until slightly wilted.
Add all the rest of the ingredients,
plus 1 c. water. Bring to a boil, lower heat and simmer for 2 hours.
add more water if necessary. Chill, covered, overnight. Reheat to
serve. Makes 8 - 10 servings.