A delicious side dish from Nigel Slater.
Ingredients
- 250 g savoy cabbage
- 8 juniper berries
- 8 black peppercorns
- 35 g butter
- 1 tbsp olive oil
- 200 ml double cream
Servings:
Instructions
- 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.
- Put the juniper berries and the peppercorns in a spice mill or mortar and grind them to a coarse powder.
- When the water is boiling, salt it lightly, then add the cabbage and let it cook for 2 minutes. Drain immediately and set aside.
- 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.
- Toss the cabbage in the sauce, then as soon as the cabbage is hot, serve.
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