Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tender ribbons of savoy cabbage steamed in a little butter until glossy and bright green, finished with freshly grated nutmeg.
Side dish. Good with roast chicken, pork chops or a Sunday roast. Find a main
Equipment: Large saucepan with a lid
Measures and names
Ingredients
- 1 savoy cabbage, about 600 g, cored and finely shredded
- 25 g butter
- 1/4 tsp freshly grated nutmeg
- Salt and black pepper
Method
- Remove any tough outer leaves from the cabbage, cut it into quarters, cut out the hard core and slice the leaves into thin ribbons.
- Put the butter and 3 tbsp water in a large saucepan over a medium-high heat. When the butter has melted, add the cabbage and a pinch of salt and stir well.
- Cover and cook for 5-6 minutes, shaking the pan or stirring once or twice, until the cabbage has wilted and is tender but still bright green.
- Take off the heat, grate over the nutmeg, season with plenty of black pepper and toss until every strand is glossy. Serve straight away.
Swaps and tips
Cook it just before serving, as it loses its colour if it sits. Use olive oil instead of butter to make it dairy-free.
Easy variations
- Add a few caraway seeds with the butter
- Stir through a spoonful of crème fraîche at the end
- Toss in some crisp bacon pieces
- Swap the nutmeg for lemon zest
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 5 g | 5 g | 5 g | 80 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
