Sweet and Sour Cabbage

• 1/2 cup rendered duck or bacon fat
• 1 large yellow onion, thinly sliced
• 1 (2-pound) head Savoy cabbage, cored and cut into 1-inch squares
• 1/4 cup sugar
• 1/4 cup champagne vinegar
• Kosher salt and freshly ground black pepper
• 2 cups dry Gewurztraminer
• 6 juniper berries, lightly crushed

1. Heat the fat in a large, wide saucepan over high heat until hot.
2. Add the onion, reduce the heat to medium, and cook, stirring occasionally, until tender, about 8 minutes.
3. Add the cabbage and sprinkle with the sugar and vinegar.
4. Cook, stirring occasionally, until just tender and shiny, about 3 minutes.
5. Season with salt and pepper, then add the wine.
6. Bring to a boil, cover, and cook, stirring occasionally, until the vegetables are so tender, theyre almost melted, about 45 minutes.
7. There should be just a halo of liquid left in the pan.
8. Stir in the juniper berries and serve.

bacon, yellow onion, head savoy cabbage, sugar, champagne vinegar, kosher salt

Taken from www.epicurious.com/recipes/food/views/sweet-and-sour-cabbage-390713 (may not work)