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Creamy Savoy cabbage with carrots

Creamy Savoy cabbage with carrots

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A star rating of 4.7 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 8

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

  • Easily doubled
Nutrition:
HighlightNutrientUnit
kcal130
fat10g
saturates6g
carbs9g
sugars0g
fibre4g
protein2g
low insalt0.15g
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Ingredients

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

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.

  • 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.

Goes well with

Recipe from Good Food magazine, January 2006

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Overall rating

A star rating of 4.7 out of 5.12 ratings
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