My friend Becky makes this for her annual Danish Christmas dinner, and it’s always a hit. I had some cabbage on hand and thought it’d make a good pairing for some paprikash-ish chicken breasts (and since John doesn’t like sauerkraut, we couldn’t go full-blown Eastern European). Delicious.
4 cups shredded red cabbage (it’s about half a smallish head)
4 oz red wine
2 oz sherry vinegar (I was out and used cider vinegar)
1 peeled and diced apple (I didn’t bother to peel)
1 small white onion, sliced
4 Tbsp maple syrup
1 cinnamon stick
1 tsp ground juniper berries (if you dn’t have I’d just throw in some junipery gin)
1 tsp carraway seeds
2 tsp olive oil
8 oz bacon, chopped, optional (Becky often leaves this out, but adds salt if she does. I used two slices bacon to add a little flavor).
Combine all ingredients and marinate in fridge at least 24 hours (I did not include the bacon at this step). Cook bacon for a minute or two to render some fat. Add cabbage mixture to a pot. Place pot over low heat, simmer covered for 1.5 hours.