Creamy Savoy Cabbage with Carrots

Serves 8: prep time 15-20 mins: Cook time 6 mins


1 Large Savoy Cabbage

4 Large Carrots

50g Butter

4tbsp Double Cream

Pinch of Nutmeg


1/ Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor.

2/ Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately

37 views0 comments

Recent Posts

See All