Cabbage with Juniper Berries fr. Deborah Madison's "Vegetarian Cooking for Everyone"

1 small Savoy or green cabbage, about 1 1/2 pounds
salt and pepper
1 1/2 tablespoon butter
1 leek, including an inch of the green part, diced
10 juniper berries, bruised in a mortar
1/3 cup cream

Quarter the cabbage, remove the core, and cut into wide ribbons
or squares. Boil, uncovered, in well-salted water for about
4 minutes. Drain, rinse under cool water, and squeeze out the
excess moisture with your hands.

Melt the butter in a large skillet. Add the leek, juniper, and
1 tablespoon of water. Cook over medium heat until the leek is
tender, about 5 minutes, then add the cabbage and cream. Add
salt if needed. Cover the pan and cook over low heat for 10 minutes.
Taste again for salt and season with pepper.

Curried Coleslaw

Salad:
4 cups shredded green cabbage
½ cup shredded carrot
½ cup finely slivered green pepper

Dressing:
¼ cup cider vinegar
4 teaspoons mayonnaise
1 Tablespoon minced onion
2 teaspoons lemon juice
2 teaspoons sugar
½ teaspoon curry powder, or more to taste
¼ teaspoon celery seed
¼ teaspoon salt
freshly ground black pepper to taste

1. In a medium bowl, combine the cabbage, carrot, and green pepper.
2. In a small bowl, combine all the dressing ingredients, mixing them well, and pour the dressing over the cabbage mixture. Toss the slaw, and chill it for two hours, tossing it again just before serving.