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Ingredients

• 8 whole cloves
• 4 whole allspice
• 1 bay leaf
• 4 tablespoons butter
• 3/4 cup finely chopped onion
• 2 pounds red cabbage, shredded
• 1/2 cup chopped apple
• 1/4 cup cider vinegar
• 1 cinnamon stick
• 1 cup plus 3 tablespoons water, divided
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 1/4 cup granulated sugar

Directions

• 1
  Wrap the cloves, allspice and bay leaf in cheesecloth and tie securely to make a bouquet garni.
• 2
  Melt butter in a large saucepan over medium-high heat. Sauté onion in melted butter until tender.
• 3
  Add cabbage, apple, vinegar, cinnamon stick and bouquet garni to saucepan and mix well. Simmer, covered, for 10 minutes.
• 4
  Stir in 1 cup water and salt. Cover mixture and simmer, stirring occasionally, for 45 minutes.
• 5
  Remove cinnamon stick and bouquet garni from cabbage mixture; discard.
• 6
  Combine remaining water and cornstarch in a small bowl and mix well. Add to cabbage mixture and mix well.
• 7
  Cook, stirring continually, until mixture is thickened, about 5 minutes. Stir in granulated sugar. Serve hot.