Name: Sweet & Sour Red Cabbage
Yield: 8 servings
Ingredients: 1 medium head red cabbage, tough outer leaves removed and halved; ¼ cup olive oil; 1 red onion, minced; 2 Fuji apples, peeled, cored and finely chopped; 3 juniper berries; 3 whole allspice berries, or ¼ teaspoon ground allspice; 3 whole cloves, or ¼ teaspoon ground cloves; 1 bay leaf; ½ teaspoon sea salt; ¼ teaspoon freshly ground black pepper; 3 tablespoons red currant jelly; 2 tablespoons balsamic vinegar, preferably white; 1 teaspoon light brown sugar, optional

Ingredients

8 servings

1 medium head red cabbage, tough outer leaves removed and halved
¼ cup olive oil
1 red onion, minced
2 Fuji apples, peeled, cored and finely chopped
3 juniper berries
3 whole allspice berries, or ¼ teaspoon ground allspice
3 whole cloves, or ¼ teaspoon ground cloves
1 bay leaf
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3 tablespoons red currant jelly
2 tablespoons balsamic vinegar, preferably white
1 teaspoon light brown sugar, optional

Preparation

Step 1

Hand chop the cabbage into thin strips; set aside. In a large saucepan, heat the oil over medium-high heat. Add the onion and saute for 2 minutes.

Step 2

Lower the heat to medium; add the cabbage and apples and stir to combine. Add the juniper and allspice berries, cloves, bay leaf, salt, pepper, jelly, vinegar, sugar and ½ cup of water and stir to combine. Turn the heat to low, cover and cook for 40 minutes, stirring occasionally, until the cabbage is tender.

Step 3

Remove the juniper and allspice berries, cloves and bay leaf. Serve the cabbage hot or at room temperature. Refrigerate for up to 4 days.

This recipe was originally published in “Eating in Color: Delicious Healthy Recipes for You and Your Family,” by Frances Largeman-Roth.

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