- 1 clove garlic and butter , for the gratin dish
- 3 tbsp butter
- 1 onion , thinly sliced
- 1/2 tsp juniper berries , crushed
- 2 tbsp coarsely chopped sage leaves
- About 2 lbs savoy or napa cabbage , quartered and cut into ribbons
- 3 to 4 cups garlic stock (recipe at end)
- Sea salt and freshly ground pepper
- 4 slices strong-textured dark or light rye bread
- 1 cup grated Swiss or Gruyere cheese
Heat the oven to 350 degrees F. Rub a 2 qt gratin dish with the garlic and butter.
Melt the 3 tbsp butter in a wide skillet over medium heat. Add the onions, juniper, and sage and cook, stirring occasionally, until the onion begins to brown, about 10 mins.
Add the cabbage and 1/2 cup of the stock, season with 1 tsp salt, and cook until the cabbage is tender, about 20 mins. When it is done, taste for salt and season with pepper.
Place half of the cabbage in the prepared dish. Cover it with the bread and the cheese, then with the remaining cabbage. pour over the remaining stock.
Bake until bubbling and the edges of the cabbage leaves are attractively browned, about 45 mins.
Spoon the break and cabbage into soup plates,then pour any juices remaining in the gratin dish around each serving.