Ingredients
For the cabbage:
- 2tablespoons white vinegar
- 1large head red cabbage, cored, 4 intact outer leaves set aside, remaining leaves finely julienned
- 4intact outer leaves of a Savoy cabbage
- 4tablespoons olive oil
- 1white onion, thinly sliced
- 2cups vegetable broth
- 1large Napa cabbage, cored, leaves finely julienned
- 2teaspoons reduced balsamic vinegar or Saba
- 3teaspoons crushed juniper berries
- Freshly ground black pepper
- Fleur de sel
For assembly:
- 1 ½teaspoons whole juniper berries
- 1 ½teaspoons whole black peppercorns
- 1 ½teaspoons fleur de sel
- 1 ½teaspoons fresh thyme leaves
- 1 ½teaspoons finely chopped lime zest
- 4ounces peeled butternut squash, sliced 1/4 inch thick
- 4ounces peeled Honeycrisp or Gala apple, sliced 1/4 inch thick
- 4ounces peeled celery root, sliced 1/4 inch thick
- 4ounces peeled pear, sliced 1/4 inch thick
- ½cup plus 2 tablespoons vegetable broth
- Nutritional Information
Nutritional analysis per serving (4 servings)
290 calories; 14 grams fat; 2 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 10 grams dietary fiber; 19 grams sugars; 5 grams protein; 1008 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings as a side dish
Preparation
- For the cabbage: Prepare two large bowls of ice water, and set aside. Bring two pots of heavily salted water, each with a tablespoon of white vinegar, to a boil. Add 4 outer leaves of red cabbage to one pot, and 4 outer leaves of Savoy cabbage to the other. Blanch until tender, about 2 minutes. Remove and plunge into the separate ice baths. Drain and set aside, keeping them separate.
- Place two cast iron pans over low heat, add 2 tablespoons olive oil to each pan, and heat until shimmering. In one pan combine julienned red cabbage and half the onion, and sauté until the onion is translucent, 5 minutes. Add 1 cup of the vegetable broth, cover pan with plastic wrap. In the second pan, combine julienned Napa cabbage and remaining half onion, and sauté until onion is translucent, 5 minutes. Add remaining 1 cup vegetable broth, and cover pan with plastic wrap. Cook both pans of cabbage until cabbage is tender and the liquid has evaporated, about 25 minutes.
- When red cabbage is tender, add reduced balsamic vinegar or Saba, 1 1/2 teaspoons crushed juniper berries, pepper and fleur de sel to taste; mix well. When Napa cabbage is tender, add 1 1/2 teaspoons crushed juniper berries, and pepper and fleur de sel to taste; mix well.
- For assembly: Preheat oven to 350 degrees. Place a blanched red cabbage leaf in the palm of your hand, and add a quarter of the braised red cabbage in the center. Form a snug ball with the whole leaf as a wrapper. Repeat to make 4 balls of red cabbage. Repeat with blanched Savoy cabbage, using julienned Napa cabbage as the filling, to make 4 balls of green cabbage.
- In a mortar, combine 1 1/2 teaspoons juniper berries, 1 1/2 teaspoons black peppercorns, 1 1/2 teaspoons fleur de sel, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons lime zest. With a pestle, grind the mixture coarsely, and set aside.
- In the bottom of a large covered baking dish, arrange butternut squash, apple, celery root and pear so that they slightly overlap at the edges of the dish. Add the eight balls (alternating red and green), vegetable broth, and ground juniper berries and seasonings. Cook, covered, for 40 minutes. Serve hot.
2 hours
Dining and Cooking