Cabbage with juniper and hazelnuts

You know, I live in the northernmost state of federation in Germany: Schleswig-Holstein. In the district Dithmarschen you’ll find Europe’s largest single area of cabbage cultivation. Every year they celebrate the festival Dithmarscher Kohltage

©Kohltage in Kiel - Dithmarschen

not only in Dithmarschen. The start of the cabbage harvest is officially marked by cutting of the first specimens during the festival.

©Kohltage in Kiel - Küstengemüse

The sign says „Better is/eat that“, so did I and bought a small head of cabbage to prepare

Cabbage with juniper and hazelnuts

©Cabbage with juniper and hazelnuts (2)

for the I♥CC October Potluck!. I enjoyed it as a light lunch with some bread. Absolutely delicious.

Cabbage with juniper and hazelnuts

Yield: 8 as a side or 2 as a light lunch

©Cabbage with juniper and hazelnuts (1)

Ingredients:

  • 675 grams cabbage
  • 8 juniper berries, finely crushed in the mortar
    ©8 Wacholderbeeren im Mörser- juniper berries in the mortar
  • 50 grams butter; Ulrike: concentrated butter
  • 1 fat clove garlic, peeled and very finely sliced
  • 3 tbsp water (approximately)
  • Salt and freshly ground pepper
  • 25 grams toasted hazelnuts, very roughly chopped, some should just be halved

SOURCE

modified by Ulrike Westphal from:
Diana Henry Red online

Instructions

  1. Cut the central core out of the cabbage and shred it. Wash.
  2. Melt the butter in a heavy-bottomed pan. Add the garlic and turn the heat down a bit. Cook until it has softened, but not coloured.
  3. Put the cabbage, crushed juniper, salt, pepper and water into the pan. Stir everything round so that the cabbage is well-coated. Turn the heat down low, cover and cook for about four minutes, shaking the pan vigorously every so often.
  4. Add the hazelnuts and stir, so the buttery juices coat the cabbage. With the lid off, turn heat up so the watery juices are boiled off and the cabbage is glossy.

A finely sliced pear is a nice addtion.

total time: 25 minutes
praparation time: 15 minutem
cooling time: 10 minutes

 
 
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For all other great IHCC October Potluck! recipes visit the I heart cooking clubs site

8 thoughts on “Cabbage with juniper and hazelnuts

  1. kitchen flavours

    That is a lovely vegetable dish! Makes a delicious potluck dish, perfect to serve with any meal!
    Juniper berries are not easily available over here! Have been looking for it for quite sometime!

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  2. Couscous & Consciousness

    This is a dish which seems so typical of northern Europe to me. I love the simplicity of this dish, fragranced with the juniper, and the crunch of hazelnuts for some textural variation. This dish really „respects“ the cabbage – a perfect way to start the season.

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  3. Kim

    I’m so excited for the beginning of cabbage season! So many different ways to serve cabbage and all of them tastier than the next! This dish looks wonderful. I’m in perfect agreement with Sue as I also love the textural variation.

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  4. Susan

    Mmmm… what a warm and wonderful lunch! I, too, would make this an entire meal (with some bread and perhaps a chicken or turkey sausage to go with it) … and a cold beer! I like the idea of adding pear slices to the cabbage too! Great recipe!

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  5. Deb in Hawaii

    I am a fan of cabbage dishes–they call out fall and winter to me. I love the combination of the juniper and hazlenuts in this one. I will have to look for some juniper berries. ;-)

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  6. Pingback: Rezepte von Diana Henry - kuechenlatein.com

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