Rotkohl (Red Cabbage)

Directions

• Place the peppercorns, bay leaves and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
• In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Add the cabbage, apples, salt, pepper and spice bag.
• Bring to a boil. Reduce heat; cover and simmer, for 30-35 minutes or until cabbage is tender, stirring occasionally. Stir in vinegar. Discard spice bag. Serve with a slotted spoon.