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Red Cabbage Bruxellois
from: Tabitha Hinde - Stockholm, Sweden

Recipe By: Bill & Lei Devries; Serving Size: 2

  • 1/2 Medium Red Cabbage
  • 2 Apples
  • 1 Tablespoon Corn Oil
  • 1 Bay Leaf
  • 1 1/2 Tablespoons Brown Sugar
  • 2 Juniper Berries -- Optional
  • 2 Whole Cloves
  • 1/2 Deciliter Apple Juice
  • 1/2 Teaspoon Salt
  • 1 Dash Pepper
Clean and shred the cabbage. Cut the unpeeled apples into thin slices.

Melt the corn oil in a large saucepan, add the apples, and stir for a few minutes.

Add the cabbage and stir also, to mix the apples.
Add the rest of the ingredients.
Mix well and simmer, covered, for 1 hour.
Most of the liquid should evaporate.
If too much is left over, uncover the pan and boil fast for a few minutes.
Stir in a teaspoon of butter just before serving.

Taste for seasoning.