Suspiciously delicious cabbage

Braised savoy cabbage with onions and ginger

This recipe comes with minor changes courtesy of Food 52, though our recipe is much greener in appearance - it must be the easy availability of savoy cabbages over here. Because of the frying and the resulting slight caremelisation of parts of the cabbage, there are some similarities to bubble and squeak - without the bubble of course! Though that's not fair to this dish because the resulting taste is really quite sophisticated. Certainly worth a try even if you don't usually prefer cabbage as your vegetable of choice.
       
        The dish is rich but do remember, 'Fat is your friend' when you're in charge of adding good quality ingredients.

Original recipe at Food 52 or from The Guardian - The 10 best cabbage recipes.

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Cooking Instructions
        In a very large pan, heat the butter over medium heat until it is melted and starts to bubble a little. Stir in the onion and cook gently for about 5 minutes, until softened. Add the garlic for the final 2 of these minutes, being careful not to burn.
        Stir in the ginger and cook for about a minute. Then, add in the cabbage, stirring well to coat it with the butter and other flavours. Cook, stirring occasionally for about 15-20 minutes, until the cabbage has softened and begun to caramelize.
        Turn the heat to low and stir in the cream making sure to scrape any browned bits up from the pan bottom. Cover and cook over low 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 seasonings as desired and serve.

Ingredients: 4-6 portions

1 medium green cabbage, cored, thinly sliced
1 medium yellow onion, finely chopped
2 garlic cloves, minced

1 large tablespoon of grated fresh ginger
20 grams butter or coconut oil
200ml heavy cream
salt and freshly ground black pepper to taste