Winter Cabbage, Juniper, and Cream

1. 1

   Separate the leaves of the cabbage and shred them into finger-thick strips.

2. 2

   I find the easiest way to do this is to pile the leaves on top of one another, then roll them up and shred them with a large knife.

3. 3

   Bring a pan of water to a boil, salt it lightly, and add the cabbage.

4. 4

   Let it boil for barely a couple of minutes.

5. 5

   You want the leaves to be tender enough to eat but still bright green and perky.

6. 6

   Meanwhile, crush the peppercorns and juniper berries lightly with a pestle and mortar, or with a heavy object on a chopping board.

7. 7

   Drain the cabbage, return the empty pan to the heat, and melt the butter in it.

8. 8

   Toast the crushed spices in the butter for a minute or two until fragrant, then pour in the cream.

9. 9

   Let bubble for a minute or so, until it starts to thicken slightly, then season with a very little salt and add the drained greens.

10. 10

    Toss them in the spiced cream until lightly coated.

11. 11

    Serve immediately, while the sauce is still piping hot and creamy.

No additional tips available.