My mother grew up in Bad Nauheim, Germany, where she helped her parents with their inn and restaurant called Die Krone (The Crown). When I was growing up, she cooked several traditional German dishes, but one of the most memorable for me was her recipe for sweet-and-sour red cabbage. Though I was a pretty picky eater, I adored the cabbage and loved how it colored the mashed potatoes my mother would always serve with it. Mom never wrote the recipe down for me, but I reached out to German relatives and re-created it. I hope you enjoy it as much as I enjoyed taking the trip down memory lane. Grating the cabbage takes a while, so make sure to have some good tunes on!

　　

Ingredients

Serves 8

　　1 medium head RED CABBAGE, tough outer leaves removed

　　1/4 cup (60ml) OLIVE OIL

　　1 RED ONION, diced

　　2 FUJI APPLES, peeled, cored, and finely chopped

　　3 JUNIPER BERRIES

　　3 whole ALLSPICE BERRIES, or 1/4 teaspoon ground allspice

　　3 whole CLOVES, or 1/4 teaspoon ground cloves

　　1 BAY LEAF

　　1/2 teaspoon SALT

　　1/4 teaspoon freshly ground BLACK PEPPER

　　3 tablespoons RED CURRANT JELLY

　　2 tablespoons BALSAMIC VINEGAR, preferably white

　　1 teaspoon LIGHT BROWN SUGAR

　　

Step 1

1. Using a box grater, mandoline, or a coarse Microplane grater, grate the cabbage. In a large saucepan, heat the oil over medium-high heat. Add the onion and sauté for 2 minutes.

　　

Step 2

2. Lower the heat to medium; add the cabbage and apples and stir to combine. Add the juniper berries, allspice berries, cloves, bay leaf, salt, pepper, jelly, vinegar, sugar, and 1/2 cup (120ml) of water and stir to combine. Turn the heat to low, cover, and cook for 40 minutes, until the cabbage is tender.

　　

Step 3

3. Remove the juniper berries, allspice berries, cloves, and bay leaf. Serve the cabbage hot or at room temperature. Refrigerate for up to 4 days. Leftovers can also be frozen in an airtight container for up to 1 month.

　　

Nutrition Per Serving

Calories 202 Fat 7.6g sat 1.3g mono 5.4g poly 0.8g Protein 3.5g Carbohydrates 33g Fiber 5g Cholesterol 0mg Iron 1.2mg Sodium 180mg Potassium 472mg Calcium 106mg

　　#### Nutritional analysis provided by _Eating in Color_

　　Reprinted with permission from Eating in Color: Delicious, Healthy Recipes for You and Your Family by Frances Largeman-Roth. Copyright © 2014 Frances Largeman-Roth; photographs © 2014 Quentin Bacon. Published by Stewart, Tabori & Chang, an imprint of ABRAMS.