Cabbage With Juniper Berries And Cream

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 small savoy cabbage (or green cabbage, about 1 1/2 pounds)
• sea salt
• fresh ground black pepper
• 1 1/2 tablespoons butter
• 1 leek, including 1-2-inch of greens, diced
• 10 juniper berries, bruised in a mortar (or spice grinder or food processor-1 or 2 pulses)
• 1/3-1/2 cup cream
• 1 cabbage, about 1 1/2 pounds (savoy or green)
• 8 cubes blue cheese (1/2-inch, or gorgonzola or roquefort)

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 to make the cabbage stuffed cabbage with blue cheese:.
• 5 blanch and separate 8 cabbage leaves. before stuffing, remove tough vein at the base of each leaf.
• 6 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.
• 7 roll up the leaf, folding in the sides as you gor. twist the roll in a towel to give it a plump, round shape.
• 8 steam until heated through, about 10 minutes, and serve.