Cabbage isn’t necessarily everyone’s favourite vegetable and, like Brussels sprouts, has a bad reputation. One of the reasons people tend to dislike cabbage is because it is easy to overcook. But when cooked right, the vegetable combines well with a range of dishes.
How to cook Savoy cabbage
Savoy cabbage has noticeably wrinkled leaves and differs from regular types in flavour.
The savoy version is slightly milder, ideal for those who dislike the usual crop’s strong taste and smell.
The recipe below from BBC Good Food walks people through creating a buttery savoy cabbage coupled with carrots.
- One Savoy cabbage (large)
- Four carrots (large)
- 50g of butter
- Four tablespoons of double cream
First, people need to prepare their cabbage for cooking.
Cooks should extract the outer leaves from the vegetable to discard.
Then, cut it in half and remove the innermost core.
They should rinse the remaining leaves under a tap before shredding.
People can either cut their carrots into strips or grate them down.
Then, bring a pan of water to boil and deposit the prepared cabbage and carrots.
The vegetables should boil for up to six minutes until tender.
Once drained, cooks need to return them to the hot pan and add the butter and cream.
Put them in while seasoning with desired spices, salt or pepper.
Then, add the nutmeg and stir until the sauce coats the vegetables.
And with that, the dish is ready to serve immediately.