Red cabbage with wine Scandinavian

500 g red cabbage

100 g fat / lard swine

1 glass wine

1 head onions

5 tablespoons currant jelly

pepper, salt

juniper berries

Thinly slice the cabbage, put in a pan, add the chopped lard or oil, pour in the wine.

Onions clean, finely chop and add to cabbage along with the jelly and chopped juniper berries, pepper and salt, stir until tender put out under the cover.

Red cabbage is served with wine Scandinavian as a side dish to roast the bird, goose or pork.