1/2 cup water
1 large apple, peeled and coarsely chopped
1 lemon, halved
1/4 cup chopped onion
2 cloves garlic, finely chopped
1 Tbs cider vinegar
1 tsp caraway seed
4 juniper berries (in store's spice section).
4 whole black peppercorns
1 bay leaf
dash salt
dash pepper
2 Tbs butter or margarine
1 1/4 cups vegetable or chicken broth, or water
1 Tbs brown or granulated sugar
In 4 1/2 quart dutch oven or kettle combine cabbage, the 1/2 cup water, the apple, lemon, onion, garlic, vinegar and caraway seed. Tie juniper berries, whole black pepper and bay leaf in a 100% cotton bag; add to cabbage mixture with salt and pepper. Bring to boiling; reduce heat. Cook, uncovered, for 2 minutes. Cover and cook for 7 to 8 minutes more or until cabbage is tender. Remove lemon halves and spice bag.
Meanwhile, in a small saucepan, melt butter or margarine. Stir in flour till smooth. Add broth or water all at once... Cook and stir until thickened and bubbly. Add sugar. Cook and stir for 2 minutes more.
Pour thickened stock over cabbage; stir to combine. If desired, add more vinegar.