Rosemary-spiked cabbage
Gordon Ramsay infuses traditional cabbage with a wonderful herb flavour - serve alongside roast duck or Christmas turkey
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Difficulty and servings
Serves 6
Preperation and cooking times
Ready in about 15 minutes
- Quarter the cabbage, remove the core and shred the leaves. Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool. Drain well. Heat the goose fat in a pan and sauté the shallots, rosemary sprig and garlic cloves for 5 mins, until golden. Discard the garlic and rosemary, toss in the cabbage, stir-frying until reheated. Season and serve.
Recipe from Good Food magazine, December 2005.
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http://www.bbcgoodfood.com/recipes/2435/
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Ingredients
- 1 savoy cabbage
- 4 tbsp goose fat
- 4 shallots , sliced
- a rosemary sprig
- 2 whole garlic cloves
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Gordon's Christmas roast goose
Gordon Ramsay shows you how to cook the chefs' choice of Christmas main courses - a golden goose. Keep the fat to use through the winter months
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Difficulty and servings
Serves 6
Preperation and cooking times
Ready in about 15 minutesIngredients
- 1 savoy cabbage
- 4 tbsp goose fat
- 4 shallots , sliced
- a rosemary sprig
- 2 whole garlic cloves
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05 September 2008
MissMeegs rated and commented on this recipe
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