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Green Cabbage Ardennaise

1 med head Green Cabbage
2 tablespoons Sunflower oil
2 cooking Apples
1 glass white wine
15 Juniper Berries
Salt and Black Pepper
Discard the outer leaves of the cabbage if they are damaged, and remove the core.
With a large knife shred the Cabbage finely and put into a saucepan with the oil.
Peel and core the apples and grate them coarsely into the cabbage.
Crush the juniper berries and add them with a generous quantity of salt and pepper to the pot.
Put this on a gentle heat with a lid and sweat for 15 to 20 mts until the cabbage is soft.
Add the wine to the pot and cook briskly until the liquid has evaporated but just the flavour remains.
(Keep an eye on the pot while you do this as it can burn easily)
This is delicious particularly with bacon and sausages.
An interesting variation is to stir in two tablespoons of Sauerkraut at the same time as the wine and cook with the cabbage. This gives the cabbage some of the piquancy of Sauerkraut without being too strong.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef