1 med. head red cabbage (about 1 1⁄2 lbs.)
1 tart apple
2 tbs. butter


2 juniper berries
1⁄4 cup dry white wine
2 tbs. tarragon white wine vinegar 1 tsp. sugar, salt and pepper

1 bay leaf
Wash and shred the cabbage. Peel, core and slice the apple into slices approximately 1⁄4 inch thick or shred the apple. Melt the butter in a large pan. Add the cabbage and the apple and mix well. Add bay leaf, juniper berries and salt and pepper to taste. Cover and cook over a low flame for approximately 10 minutes. Add the wine, vinegar and sugar and mix thoroughly. Cook for 30 minutes to one hour longer, making sure the cabbage becomes very tender.

Serves 4 to 6


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