Ingredients
1kg red cabbage
375g sharp apples, eg. cox, stuart seedling
2 onions, peeled and chopped
3 tablespoons olive oil
1 bay leaf
3 cloves
3 juniper berries
5 allspice (pimiento) berries
salt
pepper
sugar
4 teaspoons red wine vinegar
2 tablespoons red currant jelly
125ml (½ cup) water


Method
Remove the outer wilted leaves of the cabbage, cut into quarters, remove the stalk and slice the cabbage finely. Peel the apples, quarter them, remove the cores and cut them into small pieces.

Heat eh oil in a large pan. Gently cook the diced onion, stirring frequently, until golden brown. Add the cabbage and apple, then continue cooking gently.

Add the bay leaf, cloves, juniper berries, allspice berries, salt, pepper, sugar, vinegar, red currant jelly and water. Cook the cabbage, covered, over a low heat, stirring occasionally, until tender (about 30-60 minutes). Season the cabbage to taste with salt and sugar before serving.

Tips: The red cabbage should still have some "bite", so it should not be overcooked.
Instead of water, red cabbage can be cooked in the same quantity of red or white wine, and the red currant jelly can be replaced with 2 tablespoons of stewed cranberries.