Melt ¼ cup of butter in a Dutch oven and cook 1 large chopped onion for 7-10 minutes. Add 680g of thinly sliced red cabbage and cook for 5 minutes.
Stir in 1 large chopped semi-tart apple, ½ cup of vegetable broth, 1 bay leaf, 3 whole cloves, and 3 juniper berries.
Add 2 tablespoons of red currant jam, 2 tablespoons of red wine vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt. Bring to a boil, then cover and simmer over low heat for 2 hours, stirring occasionally.
Stir in 1 tablespoon of all-purpose flour mixed with 2 tablespoons of water and simmer for 1 minute. Adjust the seasoning and remove the bay leaf, cloves, and juniper berries.
