Cabbage with Gin & Juniper
Submitted by akalb1
Steamed cabbage wedges finished in butter with shallots, juniper berries, savory, and gin. An elegant, aromatic side dish that turns humble cabbage into something extraordinary.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minGin isn’t just for cocktails. Pour a generous splash into a hot skillet with butter, shallots, and juniper berries, and suddenly you’ve got the most sophisticated cabbage dish on the dinner table.
The cabbage gets steamed first until just al dente, keeping its structure and a gentle bite. Then it goes cut-side down into the fragrant butter, where shallots have been slowly softening alongside whole juniper berries and dried savory for a full ten minutes. The gin hits the pan, sizzles, and infuses everything with its piney, botanical perfume.
This belongs next to roast duck, pan-seared pork chops, or a beautiful piece of seared salmon. It’s the kind of side dish that makes people ask, “What did you do to this cabbage?"
Chef Tips
- Leave the core intact on the wedges so they hold their shape through steaming and pan-cooking
- Cook the shallots and juniper slowly over moderate-low heat; rushing this step loses the aromatic depth
- Use a good London dry gin for the most pronounced botanical flavor
Ingredients
Directions
In a steamer set over simmering water, steam the cabbage in one layer, covered, for 7 to 10 minutes, or until it is tender but still al dente.
In a large skillet, cook the shallots with the juniper berries and the savory in the butter over moderately low heat, stirring, for 10 minutes.
Add the gin and salt and pepper to taste and simmer the mixture for 1 minutes.
Add the cabbage wedges cut sides down and cook them, turning them once carefully, for 6 minutes.
Transfer the cabbage with a slotted spatula to a heated serving dish and pour the pan juices over it.
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