| 1 | 1 ea apple 1 ea onion 2 ea bay leaves 8 ea juniper berries 4 ea whole cloves 1 ds salt & pepper wash & coarsely shred the cabbage. |
| 2 | Coarsely dice the bacon & the peeled onion. |
| 3 | Saute, in a large pot, the bacon & onion. |
| 4 | Add a little vegetable oil as necessary. |
| 5 | After the diced onion is light golden in color, add large handfuls of the shredded cabbage. |
| 6 | Stir as the cabbage glazes. |
| 7 | (careful - do not let it burn!) when all cabbage has been added and is glazed (about ?volume from the starting amount of the cabbage); add raisins, bay leaves, juniper berries, cloves, wine, sugar, and enough water to cover. |
| 8 | Peel & shred the apple, and add into pot. |
| 9 | Simmer until tender (1-2 hours). |
| 10 | Add salt & pepper to taste. |
| 11 | Add additional sugar & wine to taste. |
| 12 | Mix flour with a little cold water and add to thicken. |
| 13 | Serve with beef dishes and potato dumplings or boiled salt potatoes. |
| 14 | Note: whole allspice may be substituted for the juniper berries vinegar may sub for the wine apple jelly may sub for the apple |
