Recipe - Jans German Red Cabbage

1 Red cabbage
One fourth pound Bacon; cut or sliced up
1 Onion
20 Cloves
2 Apples
1 teaspoon Lemon juice

Cut up the bacon into little «inch pieces and fry slowly in the bottom
of a large pot while you... Peel the onion and stab the cloves into it
(1530 cloves).
Put the onion into the pot and let it warm with the bacon while you...
Cut up the cabbage into roughly bitesized chunks somewhat thicker slices
than for slaw.
Put the cabbage in the pot and add enough water to about halfcover the
cabbage; then turn the heat up high. But don't go away!
Quarter, core and peel the apples. Toss them in on top of the cabbage
with a small handful (about a One half teaspoon) of salt. Sprinkle the lemon
juice over it all.
By this time the water should be boiling. Turn down the heat and put a
lid on the pot.
Go away and let it cook for 10 minutes. Stir 'n sniff. Cover and let it
cook another 10 minutes.
Now you can serve it "as is", or you can ladle out part of the liquid,
thicken it with cornstarch or arrowroot, and stir it back in.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini