Cabbage With Juniper Berries Recipes

CABBAGE WITH JUNIPER

Steps:

• Crush the juniper berries thoroughly using a pestle and mortar (or bash with a rolling pin, in a sealed plastic bag). Tip into a pan with the gin and milk and put over a high heat. Bring to the boil and bubble for 3 minutes, stirring now and again. Remove from heat, season with fine sea salt and freshly ground black pepper. Set aside.
• Discard the tatty outer leaves of the cabbage, then cut it into eighths. Cut out and discard the hard core from each wedge then slice crossways into ruler-wide strips. Halve the leek lengthways, then cut into 1cm/½in wide chunks. Tip the vegetables into a colander and rinse with water.
• Put the butter into a very large pan or wok and add the vegetables, plus residual water. Sprinkle on the bouillon powder and season well. Cover the pan and sit over a medium heat.
• Leave the lid on for the first 6 minutes but remove every 2 minutes to toss the cabbage. Remove the lid and cook and toss the cabbage for 4-6 minutes more. Tip into a colander and drain well. Return to the pan and keep warm.
• Replace the small pan over a low heat, whisk in the fromage frais and season with black pepper. Gently warm the sauce (it will split if you boil it), then pour over the cabbage and toss.

CABBAGE WITH JUNIPER BERRIES AND CREAM

Steps:

• Quarter the cabbage, remove the core, and cut into wide ribbons or squares. Boil, uncovered, in generously salted water for 4 minutes. Drain, rinse under cool water, and squeeze out the excess moisture with your hands.
• Melt the butter in a large skillet. add the leek, juniper, and 1 tbls. water. Cook over medium heat until the leek is tender, about 5 minutes. Add the cabbage and cream.
• Taste a piece of the cabbage and add more sea salt if needed. Cover the pan and simmer over low heat 10 minutes. Taste again for salt and season with pepper.
• To make the cabbage stuffed cabbage with blue cheese:.
• Blanch and separate 8 cabbage leaves. Before stuffing, remove tough white vein at the base of each leaf.
• Place 1/2 cup of the cooked cabbage(from Cabbage with Juniper Berries) in the center of each leaf and set a cube of blue cheese(or Gorgonzola or Roquefort) inside that.
• Roll up the leaf, folding in the sides as you gor. Twist the roll in a towel to give it a plump, round shape.
• Steam until heated through, about 10 minutes, and serve.

GARLIC POTATOES WITH JUNIPER BERRIES

Steps:

• Heat the oven to 350*F.
• Pour the olive oil into a heavy shallow baking dish large enough to hold the potatoes in a single layer.
• Sprinkle the juniper berries over the oil and place the dish in an oven for a few minutes to warm.
• Trim off the stem ends of the garlic cloves and rub off any feathery outer skin.
• Place the potatoes and garlic in the warm dish and roll them in the olive oil to lightly coat.
• Bake 10 minutes and roll the potatoes and garlic in the olive oil once more.
• Reduce the oven temperature to 300˚F and bake uncovered for 50 minutes or until the potatoes are just tender.
• Roll the potatoes in the olive oil to coat once more and transfer to a warm platter.
• Sprinkle with the lemon juice, salt and pepper, and oregano.
• Serve hot or warm, with toast, if desired.

SWEET AND SOUR CABBAGE

Steps:

• Heat the fat in a large, wide saucepan over high heat until hot. Add the onion, reduce the heat to medium, and cook, stirring occasionally, until tender, about 8 minutes. Add the cabbage and sprinkle with the sugar and vinegar. Cook, stirring occasionally, until just tender and shiny, about 3 minutes.
• Season with salt and pepper, then add the wine. Bring to a boil, cover, and cook, stirring occasionally, until the vegetables are so tender, they're almost melted, about 45 minutes. There should be just a halo of liquid left in the pan.
• Stir in the juniper berries and serve.

JUNIPER & APPLE RED CABBAGE

Steps:

• Thinly slice the red cabbage, then put in a large saucepan along with the rest of the ingredients.
• Bring to the boil, stirring regularly, then cover and cook over a low heat for 1 hr or until tender and the liquid has been absorbed, stirring occasionally. Season to taste. Can be made ahead, covered and chilled for two days or frozen for up to one month. Reheat in a pan or in the microwave.