Rotkohl (German Braised Red Cabbage)

Method

Tap a step when it's done.

1. 1Remove the outer leaves and hard core of the cabbage and shred the rest into thin strips.
2. 2Melt the butter in a wide, heavy pot. Add the onion and sugar and cook for 4-5 minutes, until the onion is soft and the sugar lightly caramelized.
3. 3Add the cabbage and stir for 5 minutes so it is well coated in butter; it will start to shrink.
4. 4Stir in the vinegar right away, as the acid keeps the cabbage a bright purple-red. Then add the grated apple, apple juice and salt.
5. 5Add the bay leaves, cloves, cinnamon and juniper (tie them in a piece of cheesecloth if you want to fish them out easily). Cover and cook over low heat for 60-75 minutes, stirring now and then.
6. 6Add a few spoonfuls of water if the bottom gets dry. It's done when the cabbage is completely soft, almost melting, and most of the liquid has been absorbed.
7. 7Remove the whole spices and stir in the jam if using. Balance the sweet-sour flavor with salt, sugar and vinegar and serve hot.