Friday, 23 November 2012

Braised Cabbage

I saw this recipe recommended on a recipe thread, and just had to try it. Who knew cabbage could be so tasty? My kids all LOVED it. I even ate the leftovers for lunch the next day. I served mine as a side dish to roast guinea fowl and celeriac fondant. Can't wait to have it again!

1 whole white cabbage
250ml (or thereabouts) cream
Salt & pepper
25g butter

Remove the outer layer of leaves.  Cut the cabbage in half, through the stalk. Cut those in half, and then in half again. You should have 8 wedges with a piece of stalk at the bottom. Heat a frying pan and melt the butter. Add the cabbage wedges and cook until brown on one side. Flip and brown the other side. Pour over the cream and then place a lid on & lower the heat. Allow to cook gently for about 20/30 minutes, it will be nice & soft.

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