• 3 cups finely shredded purple cabbage
• 1 cup finely shredded white cabbage
• 2 apples, unpeeled and diced
• 1/2 cup water
• 1/2 cup plum jam
• 1/4 cup vinegar
• 1/4 cup packed brown sugar
• 2 tablespoons butter
• 8 whole cloves
• 1 1/4 teaspoons salt
• Dash of pepper
• 1 tablespoon cornstarch
• 2 tablespoons water

Combine the purple cabbage, white cabbage, apples and 1/2 cup water in a large skillet. Cook, covered, for 30 minutes or until tender. Stir in the plum jam, vinegar, brown sugar, butter, cloves, salt and pepper. Cook, uncovered, until the liquid evaporates. Dissolve the cornstarch in 2 tablespoons water. Stir into the skillet. Cook until thickened, stirring constantly. Serve hot.

Yield: 4 to 6 servings.

Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc.