Juniper berries are edible, but are an acquired taste. Give your diners a heads-up about them when serving this, or remove as many as you can before serving (the first option is easier).

2 T unsalted butter or vegetable oil, or a combination
2 medium apples, (peeled), cored, and chopped
1 medium onion, chopped
6 juniper berries (or 1 cinnamon stick)
10 c thinly sliced green cabbage
3/4 c apple juice or apple cider; or water; or broth
1 – 2 T apple cider vinegar
salt and pepper, to taste

1. Melt the butter or heat the oil in a large casserole or Dutch oven. Add the apples and onion and sauté over medium heat until golden, about 7 minutes.  Add the juniper berries and stir until fragrant, about 30 seconds.

3. Add the cabbage, in 2 or 3 batches, stirring to coat with the fat in the pan. Add the apple cider, apple juice, or other liquid, reduce the heat, cover and cook, stirring occasionally, until the cabbage is tender, or to your liking, up to 35 minutes.

4. Stir in a tablespoon of  vinegar, and season with salt and pepper. Cook, uncovered, just until any excess liquid in the pot evaporates. Taste, and and add another tablespoon of vinegar if you like. Serve immediately, though this is also good at room temperature.