Savoy Cabbage with Cream and Juniper (2)

A delicious side dish from Nigel Slater.

Savoy Cabbage with Cream and Juniper (2)
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Savoy Cabbage with Cream and Juniper (2)
Print Recipe
  1. Slice the savoy cabbage into ribbons that are about the width of pappardelle and wash them thoroughly in cold water. Bring a deep pan of boiling water to the boil.
  2. Put the juniper berries and the peppercorns in a spice mill or mortar and grind them to a coarse powder.
  3. When the water is boiling, salt it lightly, then add the cabbage and let it cook for 2 minutes. Drain immediately and set aside.
  4. Heat the olive oil in a shallow pan, add the butter and let it melt, then add the spice mix. Allow the spices to warm up for a minute until they are fragrant, then pour in the double cream and let it bubble for a minute – no longer – swirling the sauce around the pan, then add the savoy cabbage and a little salt.
  5. Toss the cabbage in the sauce, then as soon as the cabbage is hot, serve.
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