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1
For the cabbage: Prepare two large bowls of ice water, and set aside.
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2
Bring two pots of heavily salted water, each with a tablespoon of white vinegar, to a boil.
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3
Add 4 outer leaves of red cabbage to one pot, and 4 outer leaves of Savoy cabbage to the other.
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4
Blanch until tender, about 2 minutes.
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5
Remove and plunge into the separate ice baths.
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6
Drain and set aside, keeping them separate.
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7
Place two cast iron pans over low heat, add 2 tablespoons olive oil to each pan, and heat until shimmering.
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8
In one pan combine julienned red cabbage and half the onion, and saute until the onion is translucent, 5 minutes.
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9
Add 1 cup of the vegetable broth, cover pan with plastic wrap.
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10
In the second pan, combine julienned Napa cabbage and remaining half onion, and saute until onion is translucent, 5 minutes.
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11
Add remaining 1 cup vegetable broth, and cover pan with plastic wrap.
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12
Cook both pans of cabbage until cabbage is tender and the liquid has evaporated, about 25 minutes.
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13
When red cabbage is tender, add reduced balsamic vinegar or Saba, 1 1/2 teaspoons crushed juniper berries, pepper and fleur de sel to taste; mix well.
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14
When Napa cabbage is tender, add 1 1/2 teaspoons crushed juniper berries, and pepper and fleur de sel to taste; mix well.
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15
For assembly: Preheat oven to 350 degrees.
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16
Place a blanched red cabbage leaf in the palm of your hand, and add a quarter of the braised red cabbage in the center.
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17
Form a snug ball with the whole leaf as a wrapper.
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18
Repeat to make 4 balls of red cabbage.
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19
Repeat with blanched Savoy cabbage, using julienned Napa cabbage as the filling, to make 4 balls of green cabbage.
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20
In a mortar, combine 1 1/2 teaspoons juniper berries, 1 1/2 teaspoons black peppercorns, 1 1/2 teaspoons fleur de sel, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons lime zest.
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21
With a pestle, grind the mixture coarsely, and set aside.
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22
In the bottom of a large covered baking dish, arrange butternut squash, apple, celery root and pear so that they slightly overlap at the edges of the dish.
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23
Add the eight balls (alternating red and green), vegetable broth, and ground juniper berries and seasonings.
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24
Cook, covered, for 40 minutes.
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25
Serve hot.
