This recipe transforms humble red cabbage into a jewel-toned and incredibly delicious side dish. Both sweet and tart, this traditional German dish goes equally well with beef roasts, pork sausages and roasted poultry.



5 cups thinly sliced red cabbage
1/2 large yellow onion finely diced
1 large Granny Smith apple, diced
4 tablespoons butter
2 tablespoons red currant jam (optional, but lovely. cherry or lingonberry preserves work, as well)
2-3 tablespoons apple cider or red wine vinegar
1/4 cup vegetable broth
1 bay leaf
2 whole cloves
2 juniper berries (optional/traditional, if you can find them)
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/2 tablespoon all-purpose flour
1 tablespoons water



Melt the butter in a large pot or dutch oven. Over medium heat cook the onions for 8-10 minutes or until lightly caramelized.

Reserving a couple of tablespoons of the diced apple,  add the cabbage, the remaining apple, jam/preseres, sugar, cloves, and juniper to the pot and pour in the vinegar and broth. Season with salt and pepper.

Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer until the cabbage is tender—approximately 1 1/2 to 2 hours, stirring occasionally. Add more broth if needed.

After 2 hours, mix the flour and water until dissolved and stir into the cabbage. Stir in the remaining diced apple. Allow to simmer and thicken for 1-2 minutes. Taste and add more salt, vinegar and/or sugar to taste.