Ingredients

• 1 medium head RED CABBAGE, tough outer leaves removed
• 1/4 cup (60ml) OLIVE OIL
• 1 RED ONION, diced
• 2 FUJI APPLES, peeled, cored, and finely chopped
• 3 JUNIPER BERRIES
• 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 SALT
• 1/4 teaspoon freshly ground BLACK PEPPER
• 3 tablespoons RED CURRANT JELLY
• 2 tablespoons BALSAMIC VINEGAR, preferably white
• 1 teaspoon LIGHT BROWN SUGAR

Instructions

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 sauté for 2 minutes.
2. Lower the heat to medium; add the cabbage and apples and stir to combine. Add the juniper berries, allspice berries, cloves, bay leaf, salt, pepper, jelly, vinegar, sugar, and 1/2 cup (120ml) 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. 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.