Sauté the Onions: In a large heavy-based pan, heat the olive oil over medium heat.

Add the sliced onions and sauté for about 8 minutes, until softened.

Add Garlic and Juniper: Stir in the chopped garlic and juniper berries and cook for an additional minute.

Cook the Cabbage: Add as much shredded cabbage as possible to the pan, stirring until it begins to soften.

Gradually add the remaining cabbage along with the cinnamon, red wine vinegar, sugar, and vegetable stock.

Simmer: Stir well, cover the pan, and cook over low heat for 35 minutes, stirring occasionally to prevent sticking.

Add the Pears: Add the pear wedges to the pan and cook for another 10-15 minutes, depending on the ripeness of the pears.

(If planning to freeze, cook for only 5 minutes to maintain texture).

Serve or Store: Serve warm as a side dish.

Leftovers can be stored in the fridge for up to 1 week.