Sweet & Sour Red Cabbage

My mother grew up in Germany and helped her parents run their inn and restaurant in a small spa town called Bad Nauheim. Needless to say, she was an amazing cook and her sweet and sour red cabbage was one of her most famous dishes. I recreated it for my book, Eating in Color. It makes a fantastic vegan side dish, or a great accompaniment to sausages and other meats, especially during Oktoberfest!

Ingredients:

• 1 medium head red cabbage, tough outer leaves removed
• 1/4 cup olive oil  
• 1 red onion, chopped 
• 2 Fuji apples, peeled, cored and finely chopped 
• 3 juniper berries (optional) 
• 3 whole allspice berries or 1/4 teaspoon ground allspice
• 3 whole cloves or 1/4 teaspoon ground cloves 
• 1 bay leaf
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons red currant jelly  
• 2 tablespoons balsamic vinegar
• 1 teaspoon light brown sugar

Preparation:

1. Using a box grater, mandoline or a coarse Microplane grater, grate the cabbage. In a large saucepan, heat the oil over medium-high heat. Add the onion and saute for 2 minutes. 
2. Lower the heat to medium; add the cabbage and apples and stir to combine. Add the juniper berries (if using), allspice, cloves, bay leaf, salt, pepper, jelly, vinegar, sugar and a 1/2 cup of water and stir to combine. Turn the heat to low, cover and cook for 40 minutes, until the cabbage is tender. 
3. Remove the juniper berries, allspice berries, cloves and bay leaf and discard. Serve the cabbage hot or at room temperature. Refrigerate for up to 4 days. Leftovers can also be frozen in an airtight container for up to 1 month.