Here is a recipe for cabbage salad I made this last weekend that I think you’ll really enjoy. The cabbage is lightly cooked so it retains its crispness and isn’t mushy like so many cabbage dishes. The seasonings match well with the cabbage; the juniper berries add a mildly pungent flavor.
CRISPY CABBAGE SALAD
½ c Butter, unsalted
1 c Stuffing, seasoned *
½ t Salt, kosher
½ t Pepper, ground
½ t Caraway seeds
1 t Celery seeds
1 t Onion powder
¼ t Mustard, dry
1 head Cabbage, shredded **
6 Juniper berries
1 T Salt, kosher
1 T Sugar
Melt butter in pan and add stuffing. Stir to blend. Mix dry seasonings together and add to butter/stuffing in pan and heat until aromatic. Allow to cool.
Fill an 8 quart stock pot half full with water. Add salt, sugar, and juniper berries to water and bring to boil. Once water comes to a boil add shredded cabbage and cook for exactly three minutes, stirring occasionally.
Drain in colander and rinse to stop cooking. Remove juniper berries and place cabbage in salad spinner to extract as much of the liquid as possible. Cool the cabbage.
Toss cooled stuffing mixture with the cooled cabbage and serve.
* I used Pepperidge Farm Herb Seasoned Stuffing
** Every weekend I clean out and take stock of my refrigerator. I had 1/2 head of red and 1/2 head of green cabbage that needed to be used, so that was one of the incentives for creating this dish.