makes 8 servings | Prep Time: 20 mins | Cook Time: 42 min

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:
- 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.
- 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.
- 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.