Cabbage With Juniper Berries and Cream

Recipe by Sharon123
READY IN: 25mins
YIELD: 4-6


  • 1
    small savoy cabbage (or green cabbage, about 1 1/2 pounds)
  • 1 12
    tablespoons butter
  • 1
    leek, including 1-2-inch of greens, diced
  • 10
    juniper berries, bruised in a mortar (or spice grinder or food processor-1 or 2 pulses)
  • 13 - 12
    cup cream
  • For extra recipe
  • 1
    cabbage, about 1 1/2 pounds (Savoy or green)
  • 8
    cubes blue cheese (1/2-inch, or Gorgonzola or Roquefort)


  • Quarter the cabbage, remove the core, and cut into wide ribbons or squares. Boil, uncovered, in generously salted water for 4 minutes. Drain, rinse under cool water, and squeeze out the excess moisture with your hands.
  • Melt the butter in a large skillet. add the leek, juniper, and 1 tbls. water. Cook over medium heat until the leek is tender, about 5 minutes. Add the cabbage and cream.
  • Taste a piece of the cabbage and add more sea salt if needed. Cover the pan and simmer over low heat 10 minutes. Taste again for salt and season with pepper.
  • To make the cabbage stuffed cabbage with blue cheese:
  • Blanch and separate 8 cabbage leaves. Before stuffing, remove tough white vein at the base of each leaf.
  • Place 1/2 cup of the cooked cabbage(from Cabbage with Juniper Berries) in the center of each leaf and set a cube of blue cheese(or Gorgonzola or Roquefort) inside that.
  • Roll up the leaf, folding in the sides as you gor. Twist the roll in a towel to give it a plump, round shape.
  • Steam until heated through, about 10 minutes, and serve.