Ingredients

• 2 large turnips
• thinly sliced
• 3 tbsp salt
• 5 cracked juniper berries
• 100-150ml/ 3½-5fl oz white wine or pale ale
• 1 Savoy cabbage
• core removed and leaves separated
• 300g/10½oz pork mince
• 100g/3½oz liver
• trimmed and chopped
• 2 tsp fresh sage
• chopped
• 500ml/18fl oz veal stock
• salt and freshly ground black pepper
• 2 pork rib-eye chops
• 2cm/¾in thick
• 2 tbsp olive oil

Directions

• Put the turnips in a large bowl add the salt and juniper berries and mix. Transfer to a sealed jar or container and leave for 2–3 days at room temperature.
• For the stuffed cabbage leaf
• preheat the oven to 150C/130C Fan/Gas 2.
• Bring a bot of water to the boil
• blanch the cabbage leaves and refresh in cold water. Place the leaves on a board.
• Put the mince
• liver and sage in a bowl. Season with salt and pepper and mix. Place a tablespoon of the mix into the centre of a cabbage leaf and gather up to make a ball. Repeat this process until all the mix and leaves have been used up.
• Put the veal stock in an ovenproof dish. Place the balls seam side down in the stock and cook in the oven for 1 hour.
• Just before serving
• rinse the turnip slices under cold water
• and heat a medium sauté pan. Add the turnip with the wine or ale
• and cook for a few minutes until the liquid has reduced in volume by half.
• For the pork
• heat a large griddle pan to hot. Oil the pork and place on the griddle pan and cook on each side for 2–3 minutes. Set aside to rest for 5 minutes before serving.
• Remove the cabbage balls from the oven and ladle a little of the liquor into a sauce pan and cook until it reaches a sauce consistency. Check the seasoning.
• Serve the pork alongside the turnips and cabbage balls. Drizzle the sauce over the dish.