German Red Cabbage

• 2-1/4 ounces, weight Red Cabbage
• 1/2 cups Thick Apple Sauce (unsweetened Or Low Sugar), Or Fresh Apple
• 1 Tablespoon Butter
• 2 Tablespoons Brown Sugar
• 3 Bay Leaves
• 1/4 teaspoons Allspice
• 5 Juniper Berries
• 3 Cloves
• 1 cup Red Wine
• Red Wine Vinegar, To Taste
• Salt And Pepper
• Sugar, To Taste

1. Shred red cabbage very finely. If you use apples instead of apple sauce, peel them and cut them into small cubes.
2. Melt butter in a large pan. Sprinkle sugar in the pot and let caramelize. Add red cabbage (and fresh apples cubes, if using) and saute lightly for about 5 minutes, stirring often. Add apple sauce (if not using fresh apples), spices, wine and a splash of vinegar. Add about 1/2 teaspoon salt.
3. Cover pot, turn down heat and let cabbage simmer for 1 hour. Stir from time to time and add more red wine if necessary (I didn't need to, but keep an eye on the pot; it should not get too dry).
4. Adjust the taste with salt and pepper and some more sugar if necessary.

weight red cabbage, apple sauce, butter, brown sugar, bay leaves, ubc, berries, red wine, red wine vinegar, salt, sugar

Taken from tastykitchen.com/recipes/sidedishes/german-red-cabbage/ (may not work)