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
Ingredients
Servings:
Instructions
  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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