- Using a mortar and pestle, crush juniper berries, garlic and salt into a paste.
- In large skillet, heat 1 tablespoon oil over medium heat.
- Add garlic paste and stir-fry 1 minute.
- Add cabbage and cook, stirring until coated with oil and paste mixture.
- Cover and cook 2 minutes until wilted and bright green.
- Transfer to bowl and set aside.
- Heat 1 tablespoon in skillet, add mushrooms, sage, salt and pepper.
- Cook, stirring occasionally, until mushrooms soften, about 8 minutes.
- Remove from heat and set aside.
- Wipe out skillet, and heat remaining 2 teaspoons oil over medium heat.
- Add parsnips and thyme and cook, stirring often, until beginning to soften, about 5 minutes.
- Preheat oven to 375 °F.
- Unfold one puff pastry sheet and place on lightly floured surface.
- Roll out into a 14-inch square, then cut dough into a 14-inch circle.
- Transfer circle to ungreased 8½-inch springform pan and press gently to fit into bottom and side.
- There will be some overhang.
- Spoon half the rice over pastry.
- Using slotted spoon, layer mushrooms over rice, then cover with cabbage, remaining rice and parsnips.
- Carefully fold pastry overhang over filling.
- Brush edges with beaten egg or milk.
- Unfold second puff pastry sheet on a lightly floured surface.
- Roll out slightly, then cut out into an 8½-inch circle.
- Place the circle of dough over top and press edges to seal.
- Brush top with egg wash and using a small sharp knife or razor blade, slash top in a cross-hatch pattern.
- Bake 35 to 40 minutes.
- When well browned, loosely cover top with foil.
- Reduce heat to 350 °F; remove side of pan and brush side with egg wash.
- Bake until sides are golden, about 40 minutes.
- Remove from oven and let cool slightly before serving.
- Cut into wedges and serve with red wine gravy.