Serves about 6.
Ingredients
1 tablespoon black peppercorns
1 tablespoon caraway seeds
1 tablespoon juniper berries
1 yellow onion, peeled and thinly sliced
2 tablespoons neutral oil, such as canola
1 small head red cabbage with outer leaves removed, quartered, cored and thinly sliced
Salt and pepper
2 cups unfiltered organic apple juice
Few drops red wine or sherry vinegar
Directions
On the stovetop or in a 400-degree oven, roast the peppercorns, caraway seeds and juniper berries until fragrant. Transfer them to a cutting board and chop them with a large knife or crush them with the bottom of a small heavy skillet. Set aside.
In a Dutch oven, sweat the onion in the oil over low heat. Add the cabbage and a pinch of salt. Toss to coat in the oil and sweat until the cabbage is wilted, about 5 minutes. Add the apple juice and cook, uncovered, about 30 minutes. Add the spices and cook 1 more minute. Add the vinegar and adjust the seasoning.
Serve the cabbage slightly warm, with pork or game.
