Name: Red Cabbage with Apples & Juniper
Yield: 4 Servings
Cuisine: Austria
Ingredients: ¼ cup (2 fl oz/60 ml) red wine vinegar; ¼ cup (2 fl oz/60 ml) low-sodium chicken broth; 1 red onion, minced; 3 juniper berries; 3 Tbsp unsalted butter; 1 head red cabbage, about ¾ lb (375 g); Salt and ½ tsp freshly ground black peppercorns; 4 Granny Smith apples

Preparation info

4
Servings

Difficulty
Medium

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

Juniper berries are often used to flavor meats and cabbage braised in red wine in Germany and Austria. This dish, influenced by the cuisine of the region, serves as the perfect backdrop for juniper’s piney aroma and floral nuances. Grated fresh apple stirred in at the end keeps the dish tasting fresh.

Ingredients

1 head red cabbage, about ¾ lb (375 g)
4

Method

Cut cabbage in half, remove and discard core, and slice thinly. Halve and core 2 apples (leave them unpeeled), then cut into 1-inch (2.5-cm) cubes.

In a heavy saucepan over medium heat, melt butter. Add onion and sauté until translucent, 2–3 minutes. Add cubed apples and sauté until slightly softened, 3–4 minutes. Add cabbage and juniper berries and sauté until cabbage is glistening and

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