Heat up a pot with the butter or clarified fats and cook your onion slices soft.
Add in the bay leaves, caraway or cumin seeds, and juniper berries and stir cook for a minute to allow the spices to unfold their flavors.
Throw in the shredded red cabbage and mix well over medium-low heat.
Add in the shredded apple with the sugar and vinegar and combine over medium heat.
Season with salt and black pepper.
Pour in your stock and combine everything.
Cook your cabbages soft over medium-high heat. This may take about 15 to 20 minutes.
Combine all-purpose flour and water to a smooth slurry. We need this to thicken the red cabbage dish.
Pour the slurry into the cabbage and combine. Cook further until liquids have reduced and you are satisfied with the result.
Pick out the bay leave and juniper berries and discard.
Serve hot with some sour cream or fresh cream, caraway seeds and fresh parsley
Video
Notes
Use a sour variety of apple such as granny smith because you want those sour flavors that will bring out the taste of the cabbage, balance the dish and help to keep your cabbage bright red.
The flour and water slurry is kind of optional. I add it because it helps to bind the liquids of the german red cabbage dish.
The addition of acidity such as vinegar, prevents the cabbage from loosing it's bright purple red colors. Red cabbage is like a natural PH indicator. Red is acidity and blue base.