Creamed Savoy Cabbage
This Creamed Savoy Cabbage is a luxurious take on a humble vegetable. Quick and simple to make this creamy, garlicy cabbage will quickly become your new favourite side dish.
Ingredients
- 300 g savoy cabbage 1 whole cabbage stems removed
- 2 cloves garlic minced
- 1 tsp sea salt
- pinch black pepper
- 100 ml double cream (up to)
- water
Instructions
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Wash and remove the stems from 300g savoy cabbage (1 whole cabbage)
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Finely slice the cabbage leaves
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In a large flat bottomed pan over a high heat, add approximately 1cm of water
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When the water is boiling, add the cabbage and turn the heat to medium. Continuously stir the cabbage until it begins to soften. This should take 1-2 minutes and most of the water should have evaporated
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Add 2 cloves minced garlic, 1 tsp sea salt, pinch black pepper and up to 100ml double cream to the pan
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Cook for 3-4 minutes until the cream coats the cabbage. Serve immediately
Recipe Notes
Nutritional information is given as a guide only and may vary.