Ingredients

• 1/2 x Savoy cabbage, cored and quarted

• 30g Butter

• 1 x Medium onion - diced

• Olive oil

• 2 x Garlic cloves, finely diced

• 8 x Juniper berries, loosely crushed

• 1 x Teaspoon ground fennel seeds

• 1 x Teaspoon caraway seeds

• 1/4 x Teaspoon black pepper

• Salt to your taste and diet

• 2 x Teaspoons sweet paprika

Preparation

In a medium hot pan with olive oil, add the onions, garlic and the juniper berries. Cook down to soften and caramelised then add 2 x tablespoons olive oil to the pan and add the cabbage, fennel, caraway seeds, black pepper and salt and cook with lid on for 10 minutes. Then reduce to a simmer and continue cooking with lid off for another 10 minutes stirring to bring all the wonderful flavours together. Serve with a light sprinkling of the sweet paprika

Important: Should you find this recipe slightly bitter add a touch of brown sugar to your taste. To order the spices and juniper berries go to: SPICES

Comments: The Juniper Berries add a bright fruity, piney flavour to the cabbage. The caraway seeds add their notes of anise and orange peel and the ground fennel the essential licorise to the cabbage. A memorable flavour trifecta