Green cabbage can work here, though I’d use white wine or rice vinegar instead of the red wine vinegar. “Scant” means just a bit less than the full amount. Fish out the juniper berries before serving–they’re edible, but only just. If you don’t have juniper berries, try a tablespoon of gin (juniper berries are used to flavor gin).

1 1/2 T butter or oil; or rendered chicken or pork fat
1 c thinly sliced onion
1 c water
scant 1 c red wine vinegar
2 t sugar
salt and pepper, to taste
4 whole cloves
1 bay leaf
6 juniper berries, or 1 T gin
8 c shredded red cabbage

1. Heat the butter or oil in a large saucepan over low heat. Add the onions and cook until translucent. Add water, red wine vinegar, sugar, salt, pepper, cloves, bay leaf, and juniper berries. Turn up heat and bring to a boil.

2. Add the cabbage. Stir to mix well. Bring mixture back to the boil. Reduce the heat to a simmer. Cover the pan and simmer for 45 minutes, or until cabbage is very tender (or to your preference).