Peel, then chop up the apples. Put the lard in
a large pot. Add onions and cook on medium heat until browned. Add
shredded cabbage, apples, vinegar, white wine, sugar, salt, cloves,
and bay leaf in that order. Bring to a boil. Cover and simmer on low
heat for two to three hours. If there is too much liquid, add a little
bit of cornstarch to make it thicker.
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