This slightly sweet, yet sharp, lightly pickled cabbage works particularly well with the ham.
1 medium red cabbage
50g/2oz unsalted butter
6 juniper berries
3 fresh bay leaves
40ml/11/2fl oz balsamic vinegar
120ml/4fl oz full-bodied red wine
Using a sharp knife, peel the layer of outer leaves from the cabbage and slice it in half lengthwise. Place the flat-side on the board and chop the cabbage into fine ribbons. Place a heavy-based pan on the stove over a medium heat. Add the butter and when melted and foaming add the juniper berries, bay leaves and sugar.
Stir until the sugar dissolves and pour in the vinegar, allow to bubble then add the wine. Bring to the boil and add the cabbage - season with a little salt and pepper.
Turn down the heat, cover and cook for 45 minutes, stirring from time to time. Add more salt and some freshly ground black pepper if needed. Set aside. You can make this a day ahead, the flavour will only improve with time.Reuse content