Cabbage With Juniper Berries And Cream

1. 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. 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. 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. 4

   To make the cabbage stuffed cabbage with blue cheese:

5. 5

   Blanch and separate 8 cabbage leaves. Before stuffing, remove tough white vein at the base of each leaf.

6. 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. 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. 8

   Steam until heated through, about 10 minutes, and serve.

* Per serving · 4 servings · Values may vary.