Prep 10 mins
Cook 40 mins
This recipe's name naturally when I substituted dry vermouth for dry white wine in my red cabbage recipe.
- 1 medium red cabbage
- 1 tart apple
- 2 tablespoons butter
- 1 bay leaf
- 2 juniper berries
- 1⁄4 cup dry vermouth
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- salt and pepper
- Shred the cabbage.
- Peel and slice the apple.
- Melt the butter in a Dutch Oven or non-aluminum pot. Add the cabbage and apple slices and mix.
- Add the bay leaf, Juniper berries and salt and pepper to taste. Cover and cook over low heat for 10 minutes.
- Mix in the dry vermouth, vinegar and sugar.
- Cover and cook for 30 minutes.
- Taste and adjust seasonings if necessary.
- Note: The red cabbage can be cooked for as long as 1 hour but I think that it is best when crisp tender.
- Goes well with pork or game dishes.
I'm always a little diffident about reviewing my mother's recipes. How about I tell you that when I took some in my lunch yesterday it looked and smelled so good that a co-worker immediately asked for the recipe?