Creamed cabbage
Ingredients
1.2kg Savoy cabbage cooked (net weight), chopped julienne
400g Double cream
20g Garlic chopped roughly
2 x Sprigs of rosemary
10g Miso
1g Chives
MOP
- In a sauce pan heat the cream with the garlic, rosemary & miso until the cream comes to a simmer and the garlic has softened 10-15min. At this point strain off the cream and add this to the cooked, chopped cabbage in a sauce pan and place this on a medium heat.
- Allow the cream and cabbage to simmer until the cream and cabbage have reduced enough to coat the spinach and not sit separately to it. At this point season the creamed cabbage with salt & freshly cracked black pepper
- to serve gently reheat and taste for seasoning. Serve in a small cast iron Staub dish. Place the dish on a small side plate with a folded napkin underneath the Staub.
Allergies: Soya, Dairy