• Slice the red cabbage very thinly, until you have approximately 1 1/2 pounds of cabbage.
• Finely dice the yellow onion.
• Slice the apple into thin slices.
• In a small bowl, mix together the red currant jam or jelly with the white vinegar until well combined.

Cooking Instructions:

In a large pot or Dutch oven, melt the butter (or use oil for paleo or vegan options) over medium heat.

• a. Stir the butter occasionally to ensure even melting.

Add the diced onion to the pot and cook until it becomes translucent and fragrant.

• a. Stir the onion occasionally to prevent burning.

Add the sliced apple to the pot and cook for a few minutes until it starts to soften.

• a. Stir the apple occasionally to evenly distribute the heat.

Add the sliced red cabbage to the pot and stir well to combine with the onion and apple.

• a. Ensure that all the cabbage is coated with the butter and mixed with the other ingredients.

Pour the red currant jam or jelly mixture into the pot and stir to incorporate.

• a. Make sure the jam or jelly is evenly distributed throughout the cabbage.

Add the vegetable broth, bay leaf, cloves, juniper berries, sugar, salt, and pepper to the pot.

• a. Stir the ingredients together to combine.

Cover the pot with a lid and reduce the heat to low.

• a. Allow the cabbage to simmer gently for about 1 to 1 1/2 hours, or until it is tender.

In a small bowl, mix the all-purpose flour (or omit for gluten-free and paleo) with water to make a slurry.

• a. Stir well to ensure the flour is fully dissolved in the water.

Remove the lid from the pot and slowly pour the flour slurry into the cabbage mixture while stirring continuously.

• a. Stir until the slurry is well incorporated and the sauce thickens slightly.

Continue to cook the cabbage, uncovered, for an additional 10 minutes to allow the flavors to meld.

• a. Stir occasionally to prevent sticking.