Rosemary-spiked cabbage

Rosemary-spiked cabbage

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(6 ratings)

Ready in about 15 minutes


Serves 6

Gordon Ramsay infuses traditional cabbage with a wonderful herb flavour - serve alongside roast duck or Christmas turkey

Nutrition and extra info

  • Gluten-free


  • kcal106
  • fat9g
  • saturates2g
  • carbs3g
  • sugars1g
  • fibre3g
  • protein2g
  • salt0.06g


  • 1 Savoy cabbage
  • 4 tbsp goose fat
  • 4 shallots, sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • a rosemary sprig



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 whole garlic cloves


  1. 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.

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Comments, questions and tips

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31st Dec, 2011
This was "ok", I found it to be a bit ordinary and I love cabbage so new ways to cook it are always welcome. Maybe adding the bacon would help, I'll try that next time!
18th Sep, 2011
This is quite simply the best cabbage dish I've ever tried. The rosemary gives the cabbage a wonderful flavour. I've made it with goose fat and with olive oil. It's just as good either way. Goes very well with grilled fish (e.g tuna) and some pureed potatoe.
25th Oct, 2009
I have always avoided fried cabbage recipes as too much fiddle but liked the sound of this and tried it. Soooo glad I did - delicious - I could eat it on it's own. I added some garlic with the onion (not shallots).
13th Jan, 2009
Best cabbage recipe ever. Really easy to do.. I didnt add a sprig of rosemary and take it out I just added sprinkles of rosemary which stayed in.. Will definatley make again and again.
5th Sep, 2008
Quick, easy and delicious, i added some bacon to mine for some extra flavour.
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