| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | lb | Cabbage, to 1 1/2 lb |
| cut lengthwise in 6 | ||
| wedges | ||
| leaving the core intact | ||
| 2 | Shallots, minced | |
| 6 | Juniper berries | |
| 1 | t | Dried summer savory |
| 1/4 | c | Sweet butter |
| 1/3 | c | Gin |
INSTRUCTIONS
In a steamer set over simmering water, steam the cabbage in one layer, covered, for 7 to 10 minutes, or until it is tender but still al dente. In a large skillet, cook the shallots with the juniper berries and the savory in the butter over moderately low heat, stirring, for 10 minutes. Add the gin and salt and pepper to taste and simmer the mixture for 1 minutes. Add the cabbage wedges cut sides down and cook them, turning them once carefully, for 6 minutes. Transfer the cabbage with a slotted spatula to a heated serving dish and pour the pan juices over it. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 176
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 1.3mg
Sodium: 30.4mg
Potassium: 595.5mg
Carbohydrates: 31.1g
Fiber: 6.5g
Sugar: 12.8g
Protein: 4.6g