Creamed Savoy cabbage recipe image

Print Creamed Savoy cabbage

This simple, creamy, almost instant vegetarian recipe goes well with most main dishes. There's no need to be too exact with the proportions – try omitting the carrots and celeriac and adding in a few cloves of garlic for a different effect. For a lighter, tangier finish, use crème fraîche instead of cream.

Ingredients

  • 2 large carrots, diced
  • ½ celeriac, peeled & diced
  • 1 Savoy cabbage, quartered, core removed, & shredded
  • 275ml double cream
  • Salt & pepper

Method

  1. Blanch the carrots and celeriac in boiling salted water for 2 minutes. Remove and refresh in iced water.
  2. Blanch cabbage for 1 minute and refresh. In a large saucepan, reduce the cream by half, then mix in vegetables. Season to taste and cook for 1-2 minutes.
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