Peel and finely chop the onion . Heat the oil in a pan and saute the onion until softened and translucent. Add the drained cabbage and mix.
Pour in the wine.
Allow the liquid to simmer until almost all evaporated.
Pour in the stock and add the bacon to the cabbage.
Simmer for about 45 minutes, topping up with stock if needed.
Meanwhile place thepeppers, juniper berries and bay leaf into a muslin spice bag and tie with kitchen string. Add to the cabbage after about 30 minutes.
Add the apple puree and stir well to mix.
Remove the spice bag.
Remove the bacon from the cabbage.
Season the cabbage with salt, pepper and sugar to taste.
Add pepper and sugar.
Taste and serve.