Creamy Savoy cabbage with carrots
Savoy cabbage at its best, a great accompaniment to any meal - particularly the Christmas turkey or part of your Hogmanay meal
1
rating
Difficulty and servings
Serves 8
Easily doubled
Preperation and cooking times
Prep 15 20 mins
Cook 6 mins
- 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.
- 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.
130 kcalories, protein 2g, carbohydrate 9g, fat 10 g, saturated fat 6g, fibre 4g, salt 0.15 g
Recipe from Good Food magazine, January 2006.
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http://www.bbcgoodfood.com/recipes/1934/
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Ingredients
- 1 large savoy cabbage
- 4 large carrots
- 50g butter
- 4 tbsp double cream
- pinch nutmeg
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Difficulty and servings
Serves 8
Easily doubled
Preperation and cooking times
Prep 15 20 mins
Cook 6 mins
Ingredients
- 1 large savoy cabbage
- 4 large carrots
- 50g butter
- 4 tbsp double cream
- pinch nutmeg
130 kcalories, protein 2g, carbohydrate 9g, fat 10 g, saturated fat 6g, fibre 4g, salt 0.15 g
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10 March 2008
Kirsty rated this recipe
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