1 med. head red cabbage
1 tart apple
2 tbsp. butter
1 bay leaf
2 juniper berries
2 cloves
Salt and pepper
1/4 c. dry white wine
2 tbsp. vinegar
1 tsp. sugar

Wash and shred cabbage. Peel, core and slice apple. Melt butter; add bay leaf, cloves, juniper berries, salt, and pepper to taste. Cover and let simmer over low heat for about 10 minutes. Add wine, vinegar and sugar; mix well. Cook for about 30 minutes to 1 hour more. Serve with sauerbraten or rouladen or roast beef.