Cabbage With Juniper Berries And Cream Recipes

Steps:

• Crush the juniper berries thoroughly using a pestle and mortar (or bash with a rolling pin, in a sealed plastic bag). Tip into a pan with the gin and milk and put over a high heat. Bring to the boil and bubble for 3 minutes, stirring now and again. Remove from heat, season with fine sea salt and freshly ground black pepper. Set aside.
• Discard the tatty outer leaves of the cabbage, then cut it into eighths. Cut out and discard the hard core from each wedge then slice crossways into ruler-wide strips. Halve the leek lengthways, then cut into 1cm/½in wide chunks. Tip the vegetables into a colander and rinse with water.
• Put the butter into a very large pan or wok and add the vegetables, plus residual water. Sprinkle on the bouillon powder and season well. Cover the pan and sit over a medium heat.
• Leave the lid on for the first 6 minutes but remove every 2 minutes to toss the cabbage. Remove the lid and cook and toss the cabbage for 4-6 minutes more. Tip into a colander and drain well. Return to the pan and keep warm.
• Replace the small pan over a low heat, whisk in the fromage frais and season with black pepper. Gently warm the sauce (it will split if you boil it), then pour over the cabbage and toss.

Steps:

• 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.

Steps:

• To make the venison:
• Preheat the oven to 220 degrees F.
• Heat the sunflower oil in a roasting pan. Season the venison with salt and pepper, and sear it until it's nicely colored and caramelized. Roast until it's medium rare; an instant read thermometer inserted into the center should read 145 degrees. Transfer the meat to a board and let rest so the juices can settle. Spoon off the fat from the pan drippings. Add the bay leaf, rosemary, juniper berries, and butter. Return the meat to the pan and begin spooning the butter and meat juices over the meat to bring to medium.
• To make the sauce:
• Cook the shallots in a small amount of oil until they're softened but haven't taken on any color. Deglaze the pan with the Calvados and cognac. Add the venison glace and double cream and cook to reduce somewhat. Add juniper berries. Finish with cassis and vinegar to taste. Strain through a fine sieve.
• To make the cabbage:
• In a saucepan, heat the sugar on medium heat until it caramelizes. Add red wine and port and stir to dissolve into the caramel. Add the peppercorns, cloves, bay leaf, cinnamon stick, ground cinnamon, and a little salt, orange juice and zest. Put the cabbage in a bowl, pour the marinade on top, and marinate in the refrigerator for at least 24 hours.
• To make the potato noodles:
• Preheat the oven to 350 degrees F. Put the potatoes on a bed of rock salt and roast until soft. Peel the potatoes, break them open, and let the moisture steam out. Pass the potatoes through a potato ricer. Mix in the cornstarch and egg yolk to make a dough. Form the dough into little noodles by rolling it between the palms of your hands. Blanch the noodles in boiling salted water until done. Drain.
• Sear the potato noodles in a hot skillet with a little butter until they're golden brown. Sprinkle with walnuts.
• To make the cranberries: In a large bowl, toss the cranberries with the sugar and a dash of port wine to taste.

Steps:

• Saute onion, garlic, and berries in butter for 5 minutes.
• Add oil.
• Core the cabbage; put in cabbage.
• Cook 10 minutes, covered, on slow simmer.
• Cook 10 minutes, uncovered; cook until soft; turn to prevent burning.

Steps:

• Thinly slice the red cabbage, then put in a large saucepan along with the rest of the ingredients.
• Bring to the boil, stirring regularly, then cover and cook over a low heat for 1 hr or until tender and the liquid has been absorbed, stirring occasionally. Season to taste. Can be made ahead, covered and chilled for two days or frozen for up to one month. Reheat in a pan or in the microwave.

Steps:

• Bring a large pot of salted water to a boil. Cut deeply around the core at the base of the cabbage but do not remove it. Immerse the cabbage in the boiling water for 4 to 5 minutes, then use a strainer and large fork to remove it from the water. Peel off as many of the large outer leaves as come off easily. Return the head of cabbage to the water, boil for a few more minutes, remove from the water again and repeat until you have 8 leaves. Drain on paper towels.
• Halve the remaining cabbage and remove the core. Cut the halves into wide ribbons and gently squeeze out any remaining water. Melt the butter in a large skillet and add the leek, juniper berries and 1 tablespoon of water and cook over medium heat until the leek is tender, about 5 minutes. Add the cut cabbage and cream, cover and cook over low heat for 10 minutes. Season with salt and pepper.
• Put 1/2 cup of chopped cabbage and 1 cheese cube in the center of each leaf. Roll up the leaf, folding in the sides as you go. Steam the cabbage rolls until heated through, about 10 minutes, and serve.