I adore braised red cabbage and cannot understand why it is so often only cooked around Christmas time. It deserves to be savoured more widely. This combination of red cabbage, dried fruits and juniper is particularly good. It makes the perfect accompaniment to roast pork and many game dishes.
Bring the stock to the boil, then pour it over the cabbage and add the dried fruit and juniper berries. Bring to the boil, cover with a tight-fitting lid, then transfer to the oven and braise for up to 1 hour or until the cabbage is very tender. If any liquid remains, uncover the pan and continue to cook until evaporated. Add the redcurrant jelly, mix well to form a glaze around the cabbage, then serve immediately.