Creamy Savoy cabbage with carrots
- Nick Nairn
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Serves 8
Easy
Prep: 15 mins - 20 mins
Cook: 6 mins
A star rating of 4.5 out of 5.16 ratingsRate
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Savoy cabbage at its best, a great accompaniment to any meal - particularly the Christmas turkey or part of your Hogmanay meal
Easily doubled
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Ingredients
Nutrition
Units:
MetricUS
- 1large Savoy cabbage
- 4large carrots
- 50g butter
- 4 tbsp double cream
- pinch nutmeg
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Nutrition: per serving
-
kcal130
-
fat10g
-
saturates6g
-
carbs9g
-
sugars0g
-
fibre4g
-
protein2g
-
salt0.15g
low
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Method
-
step 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.
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step 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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A star rating of 4.5 out of 5.16 ratings
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