Creamy Savoy cabbage with carrots

Creamy Savoy cabbage with carrots

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(8 ratings)

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Cooking time

Prep: 15 mins - 20 mins Cook: 6 mins

Skill level

Easy

Servings

Serves 8

Savoy cabbage at its best, a great accompaniment to any meal - particularly the Christmas turkey or part of your Hogmanay meal

Nutrition and extra info

Additional info

  • Easily doubled
Nutrition info

Nutrition

kcalories
130
protein
2g
carbs
9g
fat
10g
saturates
6g
fibre
4g
sugar
0g
salt
0.15g

Ingredients

  • 1 large Savoy cabbage
  • 4 large carrots
  • 50g butter
  • 4 tbsp double cream
  • pinch nutmeg

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Method

  1. Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor.
  2. Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.

Recipe from Good Food magazine, January 2006

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Comments

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metal16's picture
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try adding freshly grated parmesan to the mix, very tasty..

rmitter3's picture
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alright... nothing too flash

mrsnoonoo's picture
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Didn't really like cabbage and wanted to find a recipe to change my mind and it certainly did. Really easy will be making again.

romanymagic's picture
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Served this with pork belly recently and went down really well.

barbinabox's picture
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A neat twist on traditional veggies. Quick, easy and looks good too. Good even totally plain without the cream or seasonings. Even my kids like it!

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