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1. Remove the outer leaves of a small red cabbage, halve it, remove the core, then wash and shred very finely.
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2. Put a little butter and ¼ pint water in a saucepan, add the cabbage, cloves, some salt and peeled, cored and sliced cooking apples; close tightly and simmer for ¾ hour.
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3. Add a little more butter, sugar and vinegar and simmer for another 5 minutes before serving.
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