Sautéed savoy cabbage with chilli and garlic oils

Sautéed savoy cabbage with chilli and garlic oils

By
From
A Year In My Kitchen
Serves
4

Savoy cabbage is a lovely, vibrant winter vegetable that works really well with slow-cooked dishes and vegetable purées, as well as simple grilled white fish.

Ingredients

Quantity Ingredient
1 medium savoy cabbage
sea salt
freshly ground black pepper
1 tablespoon see method for ingredients, Chilli Oil
1 tablespoon see method for ingredients, Garlic Oil
1 lemon, finely grated zest
1 1/2 tablespoons very finely chopped curly parsley

To finish

Quantity Ingredient
1 medium red chilli, finely shredded
or a squeeze lemon juice, to taste
1 tablespoon very finely chopped curly parsley

Method

  1. Remove any damaged outer leaves from the cabbage, retaining those that you can as the dark outer leaves are really beautiful when cooked. With a sharp knife, remove the fibrous central core of the outer leaves and then slice the leaves crossways into fine ribbons. Slice the rest of the cabbage in half lengthways and similarly cut into ribbons (there is no need to remove the core as it is quite tender).
  2. Bring a large pan of water to the boil and add a very generous pinch of salt. Plunge the cabbage into the boiling water and allow to just return to the boil. Immediately tip the cabbage into a colander and drain well, then place in a warm bowl.
  3. Drizzle the chilli and garlic oils over the cabbage and add the lemon zest and chopped parsley. Toss to mix, then taste and add a little seasoning if needed. For an extra kick, scatter over some shredded red chilli. Alternatively, add a generous squeeze of lemon juice and sprinkle with chopped parsley and a good grinding of pepper. Serve straight away, while piping hot!

Note

  • All oils need to be looked after properly. They don’t like heat or too much light because they are easily oxidised and spoiled. Keep the bottles sealed – in a cool, dark cupboard, not right next to the stove. This applies to all oils, including flavoured oils, nut oils and, of course, good quality extra virgin olive oil – a valuable commodity.
Tags:
seasonal
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