Cabbage with Juniper Berries
Transform your cabbage into a gourmet masterpiece with this recipe for *Cabbage with Juniper Berries*! This dish combines tender, sautéed green cabbage with the earthy aroma of crushed juniper berries, creating a unique balance of flavors that’s both comforting and refined. Slowly simmered with buttery onions, garlic, and a splash of apple cider vinegar for tangy brightness, the cabbage absorbs the subtle warmth of bay leaf and vegetable broth, yielding a rich and aromatic base. Perfect as an elegant side dish or a light main alongside crusty bread, this recipe is a celebration of seasonal simplicity. With easy preparation and a short list of pantry-friendly ingredients, it's an ideal option for weeknight dinners or entertaining guests with a flair for the unexpected. Don’t miss out on this flavorful twist to elevate your veggie repertoire!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1 tablespoon Juniper berries
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 2 teaspoons Apple cider vinegar
- 0.5 cup Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Cracked black pepper
- 1 leaf Bay leaf
Instructions
Core and thinly slice the cabbage into bite-sized strips. Rinse and set aside.
Crush the juniper berries gently with the back of a spoon to release their aroma. Set them aside.
Heat a large skillet or Dutch oven over medium heat. Add the butter and olive oil, allowing the butter to melt completely.
Add the diced onion to the skillet and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and crushed juniper berries, cooking for another 1-2 minutes until fragrant.
Add the sliced cabbage to the skillet. Toss gently to combine and coat the cabbage in the butter mixture.
Season the cabbage with salt and cracked black pepper. Add the bay leaf for additional flavor.
Pour in the vegetable broth and apple cider vinegar, stirring well to combine.
Lower the heat to medium-low, cover the skillet with a lid, and let the cabbage simmer for 20-25 minutes, stirring occasionally, until tender.
Once cooked, remove the bay leaf. Taste and adjust seasoning, if needed.
Transfer to a serving dish and serve warm as a side dish, or enjoy as a light main with crusty bread.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2854 mg | 124% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 17.7 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 202 mg | 16% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1010 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
