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Red Cabbage

2 to 5 pounds red cabbage
1 apple
1/4 pound bacon
1 onion
1/2 cup raisins
2 to 3 bay leaves
6 to 8 juniper berries
1/2 cup red wine
1 to 4 whole cloves
2 to 6 tablespoons granulated sugar
Salt and pepper

2 tablespoons all-purpose flour

1. Wash and coarsely shred the cabbage. Coarsely dice the bacon and the peeled onion. Saute in a large pot the bacon and onion. Add a little vegetable oil as necessary. After the diced onion is light golden in color, add large handfuls of the shredded cabbage. Stir as the cabbage glazes. (Careful-Do not let it burn!) When all cabbage has been added and is glazed (about 1/2 volume from the starting amount of the cabbage); add raisins, bay leaves, juniper berries, cloves, wine, sugar, and enough water to cover. Peel and shred the apple, and add into pot.
2. Simmer until tender (1 to 2 hours). Add salt and pepper to taste. Add additional sugar and wine to taste. Mix flour with a little cold water and add to thicken.

Makes 6 to 8 servings.

Recipe provided courtesy of The Leafy Greens Council.