Green cabbage is just as good here, though perhaps not as colorful…

2 T oil
1 large onion, thinly sliced
6 c coarsely shredded red cabbage
1 c apple juice, water or broth
1/4 c apple cider vinegar
3 juniper berries
3 whole cloves
1 bay leaf
4 c coarsely chopped kale (or other greens)
salt and pepper, to taste

1. In a large skillet or Dutch oven heat oil over medium heat. Sauté onion until golden, about 8 minutes.

2. Add cabbage, apple juice, apple cider vinegar, juniper berries, cloves, and bay leaf. Mix well, cover, and cook over low heat for 30 minutes, until cabbage is tender, or to your preference.

3. Add greens, stirring to combine. Increase heat a bit and cook for 10 minutes more, until kale is cooked to your liking. Season with salt and pepper. Fish out juniper berries, cloves and bay leaf, if possible. Serve hot or at room temperature.