Bavarian Red Cabage

Ok, excuse this leaky brain of mine. I had the coolest conversation on the Porch the other night and for the life of me can't remember exactly who it was(please don't be mad, I have an idea but don't want to send it to the wrong person and feel stupid) but I promised this recipe so I figured I'd post it here.

Bavarian Red Cabbage
2lbs. cabbage
1 apple
2 tblsp. butter
1 bay leaf
salt and pepper
juniper berries or cloves (I use cloves, whole or ground are fine)
1 tblsp. flour
1/3 cup red wine (not necessary but sure gives it flavor)
sugar and vinegar

wash and shred red cabbage; slice apple, melt butter in pan and add cabbage and apple. Mix thoroughly; season with bay leaf, cloves, pepper and a few juniper berries (I don't use the berries). Cook in one cup of water, more if needed, over low hear until done, about 10 minutes. When liquid has evaporated sprinkle with flour, add wine, a bit of sugar and little vinegar. serve immediately.
you can omit the last part if you want to freeze it and add it when you are ready to serve. Just thaw, heat and add the rest to it.

It's also really good if you cut up some bacon, apple and onion and fry that a bit in the pan first, then add your cabbage with some buillion to give it flavor. Add some sugar to take the tang out and cloves for taste.