Page title and description
Creamed Savoy cabbage
This simple, creamy, almost instant vegetarian recipe goes well with most main dishes. There's no need to be too exact with the proportions – try omitting the carrots and celeriac and adding in a few cloves of garlic for a different effect. For a lighter, tangier finish, use crème fraîche instead of cream.
Ingredients
- 2 large carrots, diced
- ½ celeriac, peeled and diced
- 1 Savoy cabbage, quartered, core removed, and shredded
- 275ml double cream
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
10 min
PT10M
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Step 1
Blanch the carrots and celeriac in boiling salted water for 2 minutes. Remove and refresh in iced water.
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Step 2
Blanch cabbage for 1 minute and refresh. In a large saucepan, reduce the cream by half, then mix in vegetables. Season to taste and cook for 1-2 minutes.
