Red cabbage with juniper & pears

• olive oil↗2 tbsp tbsp
• onions↗2

  halved and sliced

• large garlic cloves↗2

  chopped

• juniper berries30

  chopped

• red cabbage↗1

  (about 1kg), quartered, cored and shredded

• ground cinnamon↗2 tsp tsp

  or 2 cinnamon sticks

• red wine vinegar↗4 tbsp tbsp
• light muscovado sugar↗3 tbsp tbsp
• vegetable stock↗600ml ml

  made with 2 stock cubes

• firm pears↗2

  peeled, cored and each cut into 8 wedges

Step-by-step instructions

1. 1

   Heat the oil in a large heavy-bottomed pan. Add the onions and sauté for about 8 minutes. Stir in the garlic and juniper and cook for another 1 minute. Add as much cabbage as you can and cook, stirring, until it begins to soften, then add the rest together with the cinnamon, vinegar, sugar and stock.

2. 2

   Stir everything well, then cover the pan and let it cook over low heat for 35 minutes, stirring occasionally and making sure it doesn’t stick to the bottom.

3. 3

   Add the pears and cook for another 10–15 minutes, depending on their ripeness. If freezing, cook for only 5 minutes. Leftovers keep in the fridge for up to 1 week.