Cabbage with Gin & Juniper
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cabbage
cut lengthwise in 6 wedges, leaving the core intact |
|
| 2 | each |
shallots
minced |
*
|
| 6 | each |
juniper berries
|
*
|
| 1 | teaspoon |
savory
dried |
*
|
| ¼ | cup |
butter, unsalted
|
|
| ⅓ | cup |
gin
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cabbage
cut lengthwise in 6 wedges, leaving the core intact |
|
| 2 | each |
shallots
minced |
*
|
| 6 | each |
juniper berries
|
*
|
| 5 | ml |
savory
dried |
*
|
| 59 | ml |
butter, unsalted
|
|
| 79 | ml |
gin
|
* |
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.
