dutch pickled red cabbage

This is one of Mum's favourite recipes and something I remember eating lots of as a kid. Spiced sweet and sour. Traditionally is is served warm with fish, but also venison or other red meat.

Ingredients:
1 red cabbage
3 green apples
3 small onions
1 tspn cinnamon
3 bay leaves
3 tspn sugar
1/3 cup vinegar or to taste
pinch cloves
1 or 2 tspn salt
pinch pepper
2 tbsn corn flour
1 litre water

Slice red cabbage thinly. Chop onion. Peel, chop and core apples. Layer the cabbage, onion, apple and spices into a pot. Pour over water and steam for 1/2 hour to 3/4 hour. Stir after 20 minutes to check. Cabbage should be soft when cooked. Add more sugar/salt/vinegar to taste depending if you prefer it more sweet or more sour. Dissolve cornflour in half a cup of water and quickly stir though cabbage. Cook on stove for a couple of minutes to cook the cornflour and thicken the liquid, stiring constantly.