A delicious recipe for slow cooked cabbage from Nigel Slater’s ” Real Good Food”. Serve to accompany sausages or perhaps cold roast pork.
- 1 small hard white cabbage
- 100 g butter
- 1 tsp caraway seeds
- 120 ml double cream
- 1 tbsp grain mustard
- a squeeze lemon juice
- Shred the cabbage finely, discarding the tough core, and wash thoroughly.
- Melt the butter in a heavy casserole and add the caraway seeds and the cabbage. Cook very gently, covered with a lid, over a low heat until the cabbage is soft. This will take up to an hour.
- Pour off any excess butter then season with salt. Stir in the cream and mustard. Bring slowly to the boil then add a squeeze of lemon juice and serve.
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