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