This is a lesson in how to make healthy cabbage ‘unhealthy’ but delicious. Cooked ‘en papillote’ the green outer leaves of the cabbage stay green and flavours are intensified. The caramelised cut edges provide umami flavour and juniper adds a hint of pine forest. Serve on its own with some potatoes to mop up the buttery juice or as a side to pork or game.
Ingredients (per wedge)
A little olive oil and butter to fry
40g butter
10 juniper berries plus a few to scatter
1/2 tsp fennel seeds
Salt and pepper
Method
Ingredients (per wedge)
A little olive oil and butter to fry
40g butter
10 juniper berries plus a few to scatter
1/2 tsp fennel seeds
Salt and pepper
Method
- Place 10 juniper berries in a pestle an mortar and crush. Mix the juniper berries with the softened butter - I find it easiest to use my hands. Set aside.
- Cut cabbage into chunky wedges. Remove some of the central stalk if its particularly thick.
- Melt a little butter in a non-stick pan and add some olive oil. Turn the heat high and place a wedge cut side down, pressing it lightly to encourage some charring. Repeat with the other cut side.
- Remove and and allow to cool.
- Carefully slightly separate the leaves of the cabbage wedge and stuff with the juniper butter. Its easiest to work one side of the wedge at a time.
- Heat oven to 180C.
- Place the wedge in a square of foil lined with baking paper.
- Season generously with salt and black pepper and a scattering of fennel seeds.
- Cover with a second slightly larger sheet of foil to form a tent. Crimp the edges of the foil together to form a tight seal.
- Bake for 25 mins.
