Categories: Vegetables 
      Yield: 6 servings 
  
      1 lb Cabbage (to 1 1/2 lb), 
           -cut lengthwise in 6 wedges 
           -leaving the core intact 
      2    Shallots, minced 
      6    Juniper berries 
      1 ts Dried summer savory 
    1/4 c  Sweet butter 
    1/3 c  Gin 
  
  In a steamer set over simmering water, steam the cabbage in one layer, 
  covered, for 7 to 10 minutes, or until it is tender but still al dente. In 
  a large skillet, cook the shallots with the juniper berries and the savory 
  in the butter over moderately low heat, stirring, for 10 minutes. Add the 
  gin and salt and pepper to taste and simmer the mixture for 1 minutes. Add 
  the cabbage wedges cut sides down and cook them, turning them once 
  carefully, for 6 minutes.  Transfer the cabbage with a slotted spatula to a 
  heated serving dish and pour the pan juices over it.