Braised Red Cabbage

• 2 tablespoons butter
• 12 medium head red cabbage, core removed and leaves finely shredded, about 7 cups
• 1 cup finely chopped onion
• 12 cup raisins
• 5 black peppercorns, crushed
• 2 juniper berries, crushed
• 12 cup red wine
• 14 cup red wine vinegar
• 2 tablespoons grenadine
• orange zest
• 2 tablespoons blackberry jam

1. Melt butter in a large, deep skillet over moderately high heat.
2. Add shredded cabbage, onion, raisins, black peppercorns, and juniper berries and cook and stir until cabbage is wilted, about 15 minutes.
3. Add red wine, red wine vinegar, grenadine, orange zest and blackberry jam.
4. Bring to a boil, then reduce heat and simmer until liquid is reduced and cabbage is tender and glazed, stirring frequently.
5. Remove the orange peel.
6. Season cabbage with salt and black pepper to taste.

butter, head red cabbage, onion, raisins, black peppercorns, juniper berries, red wine, red wine vinegar, grenadine, orange zest, blackberry jam

Taken from www.food.com/recipe/braised-red-cabbage-392658 (may not work)