This is an easy recipe, good for when you have a cabbage from your CSA and you really don't want any more cole slaw...
It's a savory dish, good with homey fare like meatloaf or hamburgers. The flavors mingle over two hours of slow cooking to become something unexpected and delicious.
I did this in a heavy Le Creuset braising pan. If you do not have one of those expensive kitchen luxuries, don't worry! You can do this just as well in a glass or enameled baking dish covered tightly with aluminum foil; the secret is to confine all the flavors in a small volume with enough area to spread out.
- Preheat the oven to 325.
- Slice the onions and carrots thinly and arrange in the bottom of a braising pan or shallow baking dish.
- Crush the juniper berries and spread them over the onions and carrots.
- Remove any tough or unsightly outer leaves from the cabbage. Core the cabbage and cut it into 8 wedges. Lay them over the onion mixture.
- Pour the chicken stock over everything.
- Chop the bacon and arrange it over the cabbage wedges.
- Cover the pan tightly and bake for 2 hours. Uncover the pan for the last 15 minutes of so.