Lowell Inn Red Cabbage

1 medium head red cabbage

1 medium onion

2 large cooking apples

1 tablespoon bacon fat or butter

1 ½ cups water

1 cup cider vinegar

½ cup sugar

1 teaspoon salt

1 bay leaf

2 while allspice

6 peppercorns

1 tablespoon cornstarch

2 tablespoons cold water

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Wash cabbage and remove outer leaves. Cut into quarters and remove core. Slice cabbage. Slice onion. Pare apples. Cut into 6 wedges, removing core. In Dutch oven, melt bacon fat or butter. Add cabbage, onion and apples. Add water, cider vinegar, sugar, salt and spices. Simmer, uncovered, for 1 to 1 ½ hours, depending on degree of crispness desired. Combine cornstarch and cold water. Stir into hot cabbage. Cook, stirring, for about 1 minutes, or until thickened.

Makes 8 servings