Braised Red Cabbage
Remo Berdux, Executive Chef, JW Marriott Hong Kong

2 Red Cabbages, finely sliced
3 medium Onions, sliced
3 medium Apples, sliced
1 bottle Red Wine
8 fl oz Red wine Vinegar
1/2 lb Brown Sugar
4 Bay leaves
6 Juniper Berries
1 cup Cranberry Jam

Add all the ingredients except the cranberry jelly in a bowl or small bucket. Mix well and cover. Let it marinate for one day. Add the mixture into a large enough stockpot and simmer on low heat for approximately 3-4 hours. Stir frequently. Add the cranberry jelly and simmer for another 15 minutes. Season to taste.

Yield: 10 Servings