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Savoy cabbage with juniper
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800g Savoy cabbage
8 juniper berries
1. Remove the outer leaves from the cabbage (those that are wilted or discoloured) and discard. Quarter the cabbage lengthways and remove the hard central core from each piece. Slice the leaves about 2cm thick and wash.
2. Crush the juniper berries in a pestle and mortar. Melt the butter in a heavy-bottomed pan and add the cabbage, juniper and 4 tbsp water. Season, cover the pan and turn the heat down low. Cook for about 4-5 minutes, shaking the pan vigorously every so often.
3. Take off the lid, stir and turn up the heat so that any excess water boils off and the butter coats the cabbage. Make sure to grind plenty of pepper over the cabbage before serving.
Typical values per serving:
vegetarian/gluten free/1 of your 5 a day/high in fibre
This recipe was first published in December 2020.