Blue Cabbage (Blaukraut)

Ahh, another classic, my mom's sauteed red cabbage with a tart apple and cloves. Lately, she's been upping the ante with apple juice, red wine and red currant jam. A staple item for the holidays...

1/2 head of purple cabbage, finely shredded
1 TB clarified butter
1 small onion, finely diced
1 ts cloves (whole)
1 ts juniper berries (whole)
1 bay leaf
salt, pepper
1 small tart apple, finely diced
1/2 cp apple juice
splash of cabernet sauvignon
1 ts vegetable broth concentrate
1 ts brown sugar
1 ts red currant jam

Heat clarified butter in a large skillet. Add onion and apple, and saute slightly. Add the spices, salt, pepper, and stir; then add the cabbage. Sautee for 2-3 min until cabbage is slightly wilted. Add apple juice, and stir. Close with lid, and sautee on low heat for 15 min. Open lid, add brown sugar, jam and vegetable broth concentrate. Stir, leave warm and turn off the stove.

Serve with potato dumplings, baked goose or pork pot roast.