Savoy cabbage

Savoy cabbage

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

I prefer savoy cabbage to regular cabbage when cooked and served hot. It’s fabulous with pork fillet or even with a rack of lamb. It’s very easy to cook, too. Just shred half a cabbage finely and blanch it in boiling salted water for 30 seconds. Drain thoroughly, then pan-fry for 1 minute with a teaspoon of butter and salt and pepper. If you are in a bold mood, pan-fry 1 rasher of finely chopped lean bacon, and toss through the cabbage just before serving.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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