45 ml vegetable oil 3 tbsp
1.375 L red onion, thinly sliced 5 1/2 cup
3 whole cloves
5 juniper berries
1 L red cabbage, thinly sliced 4 cup
500 g sauerkraut, drained 1 lb
45 ml brown sugar, firmly packed 3 tbsp
125 ml dry red wine 1/2 cup
50 ml red wine vinegar 1/4 cup
1 bay leaf
In a heavy large skillet; heat oil over moderately high heat until hot but not smoking; saute onions with cloves and juniper berries, stirring until browned, about 10 minutes. Add cabbage, sauerkraut, sugar, wine, vinegar, bay leaf and simmer, stirring occasionally; adding water if mixture becomes dry, until cabbage is tender, about 30 minutes. Discard bay leaf and serve sauerkraut at room temperature.
Serves 6