Braised Savoy Cabbage

This is a great way of cooking Savoy cabbage.

It preserves the flavour and texture of the cabbage, leaving it slightly crunchy and buttery.

It goes well with lots of dishes, a perfect addition to our Toad in the hole recipe or braised short ribs.

Ingredients

1 medium sized Savoy cabbage

50g butter

200ml vegetable stock, made with 1 tsp vegetable stock powder

Method

• Peel off the outer leaves of the cabbage, cut in half and remove the central core.

• Slice the cabbage into 3mm wedges

• Melt the butter in a casserole dish, large enough to fit the cabbage in, melt the butter over a medium heat, add the vegetable stock powder and water.

• Add the cabbage, stir well to coat with the buttery water then place the lid on, reduce the heat to medium low and cook for 10-15 minutes, stirring occasionally, until the cabbage is cooked to your liking.