Weihnachtsrotkraut (Christmas Red Cabbage)

1/2 cup Orange Juice (freshly squeezed) 1/2 cup Red Wine
1/2 cup Port Wine (red)
1 pound Red Cabbage
4 slices Bacon
1 Onion, finely chopped
1 medium Apple, finely chopped
1 Bay Leaf
3 Cloves
2 Juniper Berries
1 Cinnamon Stick
2 tablespoon Lingonberry or Cranberry Sauce
Salt
Freshly ground Pepper

Wash the cabbage. Cut into guarters and remove the white stem. Cut the cabbage into strips.

Add the red cabbage to a large mixing bowl. Add the orange juice, red wine, and port wine. The red cabbage should be completely covered in liquid. If it's not, add more of each liquid. Cover this and refrigerate over night.

With a bowl under a siev, strain the red cabbage but catch the liquid in the bowl. In a large cooking pot, fry the bacon until the fat has been rendered. Remove the bacon but leave the fat in the pot. Add the onions and apples to the pot and cook until the onions are transluscent. Add the cabbage, then add the bay leaf, cloves, juniper berries, and cinnamon stick. Add some of the liquid. Simmer over medium heat. Add additional liquid as it cooks away, so that the cabbage doesn't dry out. Keep doing this until all the liquid has been used.

As soon as the cabbage is soft, remove the spices (bay leaf, cloves, juniper berries, and cinnamon stick). Season the cabbage with salt, pepper, and lingonberry (or cranberry) sauce.