Method

• Preheat the oven to 200C Bring a large pot of salted water to the boil, add the potatoes and cook until almost done (10 minutes), drain and toss gently to rough the edges up a bit
• Heat a roasting dish up in the oven with the olive oil and 1 tablespoon of the butter
• When hot add the potatoes and roast until crispy and brown (20 minutes) Meanwhile in a large wide saucepan or deep fry-pan heat up the remaining oil and butter, add the onions, juniper berries, sage and garlic and fry on a high heat for a couple of minut
• Stir in the cabbage and add about 250ml water
• Season with salt and pepper, then cover and cook gently, stirring occasionally
• When the cabbage is soft and tender and the potatoes are crispy and golden, you simply combine the two
• Mix it thoroughly; don’t worry if the potatoes break up a little
• If you want it to be crispy you can simply add the dish back to the oven to crisp up the top layer