Ingredients
Cheesecloth
6 peppercorns
2 whole allspice
2 whole cloves
1 bay leaf
½ cup sugar
1 teaspoon salt
2 medium cooking apples, cored and sliced
1 medium head read cabbage, shredded
1 medium onion, sliced
1 tablespoon bacon fat
3 tablespoons cornstarch
¾ cup white vinegar
Directions
About 30 minutes before serving:
In a small square of cheesecloth, tie peppercorns, allspice, cloves and bay leaf.
In 5-quart Dutch oven over high heat, heat 1 ½ cups water, spice bag, sugar, and next 4 ingredients to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until cabbage is just tender-crisp, stirring occasionally. Discard spice bag. Stir in bacon fat.
In cup, blend cornstarch and vinegar until smooth; gradually stir into hot mixture in Dutch oven and cook, stirring constantly, until thickened. Makes 8 servings.