Savoy cabbage with garlic and juniper from Roast Figs, Sugar Snow: Winter Food to Warm the Soul by Diana Henry

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Notes about this recipe

  • Avocet on March 15, 2016

    A very good side dish, but we didn't think that butter was the right medium for sauteing the cabbage. Next time I'll use olive oil or duck or goose fat. The leftovers warmed up nicely the next day.

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