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.
1 medium sized Savoy cabbage
200ml vegetable stock, made with 1 tsp vegetable stock powder
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.