SAUTEED RED CABBAGE, RED ONION AND SAUERKRAUT (for six)
3 tablespoons vegetable oil
5-½ cups thinly sliced red onion (about 1 pound)
3 whole cloves
5 juniper berries
4 cups thinly sliced red cabbage (about ¼ head)
a 1-pound package sauerkraut, drained
3 tablespoons firmly packed dark brown sugar
½ cup dry red wine
¼ cup red wine vinegar
1 bay leaf
1. In a large, heavy skillet (measuring about 12 inches across and 2-½ inches deep) heat oil over moderately high heat until hot but not smoking and saute onion with cloves and juniper berries, stirring, until browned, about 10 minutes. Add cabbage, sauerkraut, sugar, wine, vinegar and bay leaf and simmer, stirring occasionally and adding water if mixture becomes dry, until cabbage is tender, about 30 minutes. (May be made 2 days ahead and chilled, covered).
2. Discard bay leaf and serve at room temperature.