Savoy Cabbage with Garlic and Juniper

Very nice. It was very fresh and crunchy, which wasn't quite what I had expected (but should have, if I had properly read and considered the recipe). It's a very nice way to serve savoy cabbage in a very non-cabbagey way, so that's definitely a big plus.

The flavour of the garlic and juniper was very subtle and will make it work with a variety of dishes, both typical northern European winter fare (juniper) and Mediterranean dishes (garlic). You could add a bit more of the one or other if you wish, depending on which way you'd wanted to go.

The only (very minor) issue was that the main stems of the leaves ended up being a little too crunchy, so if possible I would cut that away next time.

Because the pot was choke-full with cabbage shreds, shaking the pot didn't really do a lot in the beginning, so I was worried the bottom leaves would burn and I took off the lid several times to stir. My worries were unfounded, nothing burnt at all. Yet, I would recommend using the largest pan possible, and even to consider using two large pans.

We served this with Pork in Milk with Polenta Crust, and it worked very well.