Braised Cabbage With Juniper Berries

Braised Cabbage With Juniper Berries


Now of course all you really need for baked
potatoes is some butter and sour cream. I have this piece of cabbage leftover so I’m
going to braise it. So cabbages are quite straightforward. If you had a whole cabbage, you’d rinse
it, cut it in half, take out any leaves that look bad. Cut the core out here. And this is often what you’ll want for cabbage,
whether you’re making salad, coleslaw, or you’re cooking it. You usually just want thin slices like this. When I kind of get where it’s a little precarious
to hold on here, I just turn my cabbage. Cabbage is great to keep around all through
winter because it stores really well. I think I’ve already had this cabbage—not
cut, but the whole thing—for over a month. Just keep it in the vegetable bin. So I tend to start everything on high. If you don’t want to use much butter, you
don’t have to. You could also use olive oil—any kind of
oil. If you don’t know what these are, they’re
juniper berries. They go really well with cabbage. I do want to crush them to release their flavor. I just kind of crush them with the side of
the knife. And if it works better to chop them a little
bit, just go ahead and do that. So now I still have my heat on medium-high. It’s common to try to do everything on medium
or low heat, and it takes too long. The butter is browning a little bit. That’s not a bad thing. That means flavor. Now you hear it sizzling. The most important step: salt. This is pretty coarse. It’s kosher salt. I would highly recommend you use that for
all of your cooking. Some people also like to use sea salt. That’s fine. It’s just more expensive. Now they’re just as important as salt. It’s peppercorns. Black is fine. The important part is that they’re whole. Season while you cook. I’m going to add a little bit of water. You don’t want the pan to go dry. Now I’m turning my heat down to braise it. I have some vegetable stock here that I am
trying to use up. Yeah, I’m going to throw it all in. You can see it’s very exact. Well I haven’t burned it so that’s a good
start. Now I can definitely tell it’s getting soft. I’m going to take a piece. Try it. Good. I’m going to turn my heat up. Put a little more butter in. It definitely needs more salt. It’s important to taste your food. You can’t expect it to just show up at the
table tasting good. So you can see that liquid down there. I do want to cook that off. If worse comes to worst, I use a slotted spoon
to pull the cabbage out and leave the liquid behind. All this liquid is boiling, reducing this
off. Just bank it against one side. My sauce here—all this liquid—it’s definitely
reduced. Stir it all back in. We made it more flavorful. This cabbage is looking good to me. There you go: a baked potato with juniper-braised
cabbage and a carrot-olive salad. I’m going to realize I don’t actually
know what I’m doing. (Laugh.) That was a long-winded version of what I said. If you have a (pause ) little … What the
hell are those things called? (Pause.) Kitchen hammers? (Laugh.) What are those things called? (Laugh.)

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