CABBAGE STUFFED CABBAGE WITH BLEU CHEESE
1 head large Savoy or green cabbage
2 tablespoons unsalted butter
1 leek including 2" of green, diced
10 juniper berries, crushed
1/3 cup whipping cream
Kosher salt and freshly ground black pepper
4 ounces mild gorgonzola cheese
Preparing Cabbage: Bring 5" of water to a boil in a spagetti pot with a slotted liner. Fill a large bowl with iced water. Lift off any damaged outer leaves and remove the core from the base of the cabbage head.
Submerge the cabbage in the boiling water and hold it underwater for a minute or two. Gently begin to lift off the outer leaves to keep them whole. Place them in the iced water. After the first 8 leaves are removed and chilled allow the cabbage to simmer another 5 minutes. Lift out the leaves and place them on a towel to dry. Lift the cabbage head out and into the cold water bath to cool for a minute or two. When cool enough to handle, quarter the cabbage and thinly slice.
Melt the butter in a deep skillet. Add the leek pieces and juniper berries. Simmer slowly for 5 minutes. Add the cabbage and cream, stirring to mix in with the butter and berries. Season with salt and pepper, to taste. Cover the skillet and cook for 10 minutes. Add more salt as needed. Cool.
Stuffing the Cabbage: Remove the thick vein from the bottom of each of the reserved leaves. Lay them out on a clean towel. Place a cube of bleu cheese in the center of the leaf. Divide the cooked cabbage among the leaves. Fold in the sides and bottom strips of the leaf and roll it up.
Steaming: Place the cabbage rolls on aluminum foil in a steaming tray and steam for 10 minutes. Serve with brown rice.