Red Cabbage with Cider Vinegar
There will be quite a bit of this left over for the next day. Lovely reheated with cold ham.
Recipe information
Yield
enough for 4
Ingredients
Preparation
Step 1
Shred the cabbage finely, cutting away and discarding the hard core, rinse thoroughly, then drain. Heat a couple of tablespoons of oil in a wok or deep saucepan and add the red cabbage. Turn it in the oil, increasing the heat if nothing much is happening, until the color is bright—a matter of a minute or two.
Step 2
Squash the juniper berries roughly, maybe with the flat side of a heavy knife blade or a pestle. You don’t want them so much a powder, simply well bruised. Add them to the cabbage with most of the cider vinegar and a seasoning of salt and pepper. Cook the cabbage, covered, tossing occasionally. It will take seven to ten minutes to become tender but with some crunch left to it. Give it another five to ten minutes if you prefer it soft, which is actually when it is at its best. Freshen the taste if necessary with the last of the vinegar.
