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Rosemary-spiked cabbage

Rosemary-spiked cabbage

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Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in about 15 minutes
  • Easy
  • Serves 6

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

  • Gluten-free
Nutrition:
HighlightNutrientUnit
kcal106
fat9g
saturates2g
carbs3g
sugars1g
fibre3g
protein2g
low insalt0.06g
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Ingredients

Method

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2005

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Overall rating

Rating: 5 out of 5.7 ratings
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