I used to hate cabbage as a child but I love it now and this is one of my favourite ways. From Delia Smith’s Cookery Course Part 1 published 1978 – thank you Delia.
Cabbage with Garlic and Juniper
1 lb cabbage prepared and shredded (use any but I prefer savoy), 1/2 medium onion, 1 clove of garlic (crushed), 6 juniper berries, 2 tablespoons olive oil, salt & freshly milled black pepper
In a good solid saucepan or flameproof casserole, gently heat the olive oil and soften the onion in it for 5 minutes. Meanwhile crush the juniper berries (either in a pestle & mortar or or by crushing them with the back of a tablespoon). Then add these to the onions along with the crushed garlic. Fry for about 1 minute longer, then add the shredded cabbage. Stir it around until it is glistening with oil, season with salt and pepper, then put a lid on and let it cook in its own juice for 10 minutes – stirring once or twice so that it cooks evenly.
I also use leeks instead of onions. So quick and easy but delicious. Goes beautifully with the Christmas dinner.