Braised Red Cabbage

• 1×500 g Red cabbage
• ½ Stick cinnamon
• 2 Juniper berrie

Remove any wilted or damaged leaves from the cabbage. Cut into quarters and remove the core. Slice the cabbage as thinly as possible with a sharp knife and place in a deep tray. Tie up the cinnamon and juniper berries in a piece of muslin cloth and add to the cabbage. Add the remaining ingredients except the butter and mix well. Cover with clingfilm and marinate in the fridge for 12 hours.