My grandma used to make it, perhaps using as little aa quarter of an apple to add some tangyness. Granny Smith comes to mind. Definetly cloves, perhaps not as many, as they have a strong flavour in their own. Definetly no sugar! Who wants to get fat? Vinegar, again be careful with amounts, 3 teaspoons is more than enough and the simple variety will do. No need for your balsamic here. More water will help to steam up the cabbage.

Make a note of the weight of the sliced, raw Blaukraut, so you get some idea of how much of the above spices you need per kg or pound of red cabbage.

It is good with steak. Can be served with Gulasch although Gulasch is more often served with Sauerkraut (Szegediner Gulasch)

Enjoy.