RED CABBAGE

Cut fine on slaw-cutter, put cabbage in a colander, pour boiling water over it and let it stand over another pan for ten minutes; salt, mix well, and cut up a sour apple in the cabbage. Heat one tablespoon goose or soup drippings, brown in this an onion cut fine, add the cabbage and stew slowly, keep covered. Add a little hot water after it has boiled about five minutes. When tender add a few cloves, vinegar, brown sugar and cinnamon to taste, and serve. White cabbage may be cooked in this way.