Title: Sweet & Sour Red Cabbage
Categories: Salad
Yield: 6 Servings
Set out a heavy 3 QT saucepan. Remove outer leaves from 1 head (about 2 lb)
red cabbage. Rinse, cut into quarters (discarding core), and coarsely
shred. Put cabbage into saucepan. Add boiling salted water to cover (1 ts
salt to each quart of water), 1/3 to 1/2 c firmly packed brown sugar, 3/4
ts allspice, and 4 whole cloves. Cover loosely and boil at a moderate rate
for 8 to 12 minutes, or until cabbage is just tender. Remove from heat and
drain. Add to cabbage 1/2 c vinegar and 1/4 c butter. Toss together lightly
to mix.