Hedwig'S Red Cabbage - cooking recipe

Ingredients

1/2 c. water
1 tsp. brown vinegar
3 peppercorns
1 whole clove
1 large head red cabbage, shredded
1 Tbsp. butter (optional)
1/2 c. wine vinegar
1 tsp. salt
1 bay leaf
1 apple, cored, peeled and chopped fine

Preparation

In a large enameled or heavy pan, bring the water and vinegar to a boil with sugar, spices and herbs.
Add the apple and cabbage and return to a boil.
Cover and reduce the heat.
Simmer on low heat, stirring occasionally, until the cabbage is tender, but not too soft.
Remove bay leaf and clove.
(Check for tenderness after 20 minutes.)
Stir in a tablespoon of butter just before serving, if desired.