| 4 | unit | apples, tart |
| 2 | unit | bay leaves |
| 4 | unit | clove |
| 0.25 | cup | flour |
| 1 | unit | lemon |
| 2 | unit | onions |
| 0.5 | tsp | pepper, black |
| 2 | unit | red cabbage |
| 1 | cup | red wine vinegar |
| 1 | tsp | salt |
| 1 | cup | sugar |
| 0.25 | cup | vegetable oil |
| 8 | cup | Water |
Wash cabbage, drain; cut or slice fine (as for cole slaw).
2
Wash and core apples; peel and cut into small slices.
3
Heat vegetable oil in large saucepan and sauté onion and apples 3 or 4 minutes. Add water, vinegar, sugar, salt, pepper, cloves, bay leaf, and lemon juice. Stir; bring to a boil. Add cabbage. Cover and let simmer 45 minutes, or until tender. Just before serving, sprinkle flour on top to absorb liquid