Mom's Sweet-and-Sour Red Cabbage

Ingredients

• 2  fuji apples cored peeled finely chopped
• 1 medium head cabbage red
• 3 tablespoons currant jelly red
• 2 tablespoons balsamic vinegar white
• 3  allspice whole
• 3  cloves whole

Equipment

• sauce pan
• mandoline
• box grater
• microplane

Directions

1. Using a box grater, mandoline, or a coarse Microplane grater, grate the cabbage. In a large saucepan, heat the oil over medium-high heat.
2. Add the onion and sauté for 2 minutes.
3. Lower the heat to medium; add the cabbage and apples and stir to combine.
4. Add the juniper berries, allspice berries, cloves, bay leaf, salt, pepper, jelly, vinegar, sugar, and 1/2 cup (120ml) of water and stir to combine. Turn the heat to low, cover, and cook for 40 minutes, until the cabbage is tender.
5. Remove the juniper berries, allspice berries, cloves, and bay leaf.
6. Serve the cabbage hot or at room temperature. Refrigerate for up to 4 days. Leftovers can also be frozen in an airtight container for up to 1 month.
7. Calories 202Fat 7.6gsat 1.3gmono 5.4gpoly 0.8gProtein 3.5gCarbohydrates 33gFiber 5gCholesterol 0mgIron 1.2mgSodium 180mgPotassium 472mgCalcium 106mg
8. Eating in Color
9. Reprinted with permission from Eating in Color: Delicious, Healthy Recipes for You and Your Family by Frances Largeman-Roth. Copyright © 2014 Frances Largeman-Roth; photographs © 2014 Quentin Bacon. Published by Stewart, Tabori & Chang, an imprint of ABRAMS.