Chou à l'Ardennaise

Description
Wonderful braised cabbage!! Evolved from French Country Kitchen - Ann Hughes-Gilbey. Note: Suitable for any cabbage. Use red wine for red cabbage (plus currant jelly and vinegar),white wine for green and white varieties.



Ingredients

 * 1 head cabbage
 * salt and pepper
 * ¾ lb tart apples
 * 2 tablespoons olive oil
 * 1¼ cups wine
 * 2 teaspoons juniper berries

For red cabbage only

 * 1 tablespoon currant jelly
 * 1-2 teaspoon vinegar
 * sugar

Directions

 * 1) Quarter and core the cabbage, cook for 3 minutes, (5 or 10 for red cabbage) in boiling salted water.
 * 2) Drain, pressing out all water, shred.
 * 3) Peel, core and dice the apples.
 * 4) Heat the oil in a large Dutch oven, stir in the apples and cabbage.
 * 5) Season and stir in wine and berries.
 * 6) Bring to a boil, cover and simmer for 20 to 25 minutes, (or cook in a preheated oven 350 degrees, for 35 to 40 minutes) turn occasionally to prevent sticking, adding more liquid if necessary.
 * 7) When the cabbage seems almost ready, check the liquid,if it seems watery, remove lid to evaporate excess.
 * 8) For red cabbage, mash the jelly into the vinegar, stir into the cabbage and cook for an extra few minutes.
 * 9) Check seasoning and serve hot.