Cabbage with Garlic & Cream

I happened upon some Tuscan Cabbage at the supermarket. It sounded sufficiently pretentious enough for me to purchase a bundle to accompany my steak that I’d been thinking about all day. I knew a great recipe for creamy cabbage that would fit perfectly with the rich, dense steak. This is it. The cabbage keeps all its flavour but is enhanced by a lovely creamy coating flavoured simply with nutmeg – a great partner to the earthy cabbage. You’ll enjoy it.

300g cabbage leaves (trimmed and washed)
2 garlic cloves (very thinly sliced)
25g butter
1 tablespoon olive oil
1/2 cup cream
1/4 cup white wine
salt & pepper

Heat the butter and oil together in a large saucepan over a medium heat till the butter has bubbled. Add the garlic and nutmeg and stir briefly. Then add the cabbage and stir well. Cook with the lid on, reducing the heat slightly to low for 5-7 minutes until wilted. Remove the lid and turn up the heat to high. When the pan is very hot, pour in the wine and simmer for 30 seconds then add the cream and stir for a further 30 seconds. Remove from the heat and season with salt and pepper.

A great accompaniment to meat or chicken – something wintery.

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