1 med. head (about 1 1/2 lbs.) red cabbage
1 tart apple
2 tbsp. butter
1 bay leaf
2 to 4 juniper berries
1/4 c. dry white wine
2 tbsp. tarragon white wine vinegar
1 tsp. sugar
Salt & pepper

Wash and shred the cabbage. Peel, core and slice the apple into slices approximately 1/4 inch thick or shred the apple. Melt the butter in a large pan. Add the cabbage and the apple and mix well. Add bay leaf, juniper berries and salt and pepper to taste. Cover and cook over a low flame for approximately 10 minutes. Add the wine, vinegar and sugar and mix thoroughly. Cook for 30 minutes to 1 hour longer, making sure the cabbage becomes very tender. Serves 4 to 6.