Parboil the shredded cabbage in salted water for 10 minutes. Drain well.
In a heavy pan melt the fat and brown the partridges on all sides. Add the cabbage, season with salt and pepper, and add the paprika and a few juniper berries. Cover and cook for 20 minutes.
Add the cream, mix well and adjust the seasoning. Cover and cook for a further 10 minutes.
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