Amazing Cabbage (You'll Want to Eat a Whole One)

"This is a Jamie Oliver's idea so I can't take credit for it, as much as I'd like to. Don't be put off by the anchovies in the butter, it doesn't taste fishy and you can't detect them at all. In fact, you can't really detect the rosemary or garlic much either for that matter. They act more like a seasoning as opposed to a flavouring and I promise you this is seriously the best cabbage you'll ever eat! Cook the cabbage as described and adapt the recipe to make as much or as little of the butter as you like, the rest can be stored in the freezer for those 'gotta have my cabbage' moments. Ha ha, you say that now. . . ."
 
Download
photo by robd16 photo by robd16
photo by robd16
Ready In:
25mins
Ingredients:
8
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • To make the butter, put everything EXCEPT the butter into the bowl of a food processor, whizz until finely chopped and then add to the butter. Mash everything together until all is incorporated, roll into a sausage shape and store in greaseproof paper in the fridge or freezer as needed.
  • To make the cabbage half it and cut out the core. Separate the leaves starting at the outside and cut any large ones in half.
  • Bring a pan of water to the boil, add a little salt along with the cabbage, bring back to the boil, lower the heat just a little and simmer for 5 minutes ONLY.
  • Have a large bowl of ice water ready and immediately plunge the cabbage into it to stop the cooking process - this is really important.
  • Once cold, drain the cabbage well and store until needed. You can keep this in the fridge if you like for a couple of days well covered.
  • Melt a large hunk of the flavoured butter in a pan over a medium heat and allow to sizzle for just less than 1 minute without browning.
  • Add the prepared cabbage (you may have to do this in 2 batches) and heat gently until hot, completely coated with the butter and any excess water has evaporated off. Season with a little salt and plenty of pepper.
  • Fight over the last pieces and dream about having your very own cabbage fest!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. We tried this and really enjoyed it as a side for grilled chicken thigh's. Truth be told the compund butter would be great on anything and we have used ut with several other things.
     
Advertisement

RECIPE SUBMITTED BY

I come from a family of food loves, in fact its the subject we talk about most! I've been trying to write a cookbook for years but always hit stumbling blocks or wanted to go in another direction. Its not as easy as it looks! I've decided to upload my all time favorite recipes onto this website. Trust me when I say that good recipes don't make it onto my page, only the truly great and AMAZINGLY TASTY or ingenious and unusual ones do. Most are tried and tested but some I just give the general idea for. You get the gist! I really appriciate your reviews and comments so If you've made or tasted one of my recipes then please leave me some feedback!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes