Cabbage for cabbage haters:
When you look at the list of ingredients, this dish doesn't seem like much.
But the resulting dish is creamy, infused with the flavours of onion, garlic, and ginger, and amazingly addictive.
So very much more than the sum of its parts.
Serves 2-4 2 tbsp butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 heaped tbsp grated fresh ginger
1 medium green cabbage, cored and thinly sliced
200ml double cream
Salt and black pepper to taste
1 In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little.
Stir in the onion and garlic and cook for about 5 minutes, until softened.
2 Stir in the ginger and cook for about a minute.
Then, add the cabbage, stirring well to coat it with the butter and other flavours.
Cook, stirring occasionally, for about 15-20 minutes, until the cabbage is soft and caramelised.
3 Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom.
Cover and continue to cook over a low heat for about 10 minutes.
Uncover, add salt and pepper to taste.
Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate.
Adjust the seasonings as desired and serve.
More recipe cabbage:
- The 10 best cabbage recipes | Life and style | The Guardian:
When you look at the list of ingredients, this dish doesn't seem like much.
But the resulting dish is creamy, infused with the flavours of onion, garlic, and ginger, and amazingly addictive.
So very much more than the sum of its parts.
Serves 2-4 2 tbsp butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 heaped tbsp grated fresh ginger
1 medium green cabbage, cored and thinly sliced
200ml double cream
Salt and black pepper to taste
1 In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little.
Stir in the onion and garlic and cook for about 5 minutes, until softened.
2 Stir in the ginger and cook for about a minute.
Then, add the cabbage, stirring well to coat it with the butter and other flavours.
Cook, stirring occasionally, for about 15-20 minutes, until the cabbage is soft and caramelised.
3 Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom.
Cover and continue to cook over a low heat for about 10 minutes.
Uncover, add salt and pepper to taste.
Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate.
Adjust the seasonings as desired and serve.
More recipe cabbage:
- The 10 best cabbage recipes | Life and style | The Guardian:
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