The result is a dish with complex flavours, slightly astringent. In short, a very good thing to serve with rich meats such as duck, pork or goose. I served mine with some nice juicy sausages.
4 servings
20 minutes prep time
1 teaspoon corander seed
4 cups chopped cabbage
2 tablespoons butter
1/2 cup water
4 or 5 juniper berries
1 tablespoon sherry vinegar
2 tablespoons sherry
salt & pepper to taste
Lightly toast and grind the coriander seed.
Wash and chop the cabbage and drain it well. Put it in a pot with the butter, water, coriander and juniper, and bring to a boil. Cook until the water is mostly evaporated, about 7 or 8 minutes. Add the sherry vinegar, sherry and salt and pepper as required, and continue cooking for just a minute or two more, until the vinegar and sherry are absorbed.
Do watch the cabbage carefully as it cooks, and dont let it scorch, which can happen quickly as the water boils off.
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