This was served alongside the Crisp Cider Braised Pork Belly I did for Sunday lunch and thought it would make a stand alone post as it’s really simple to make and would make a great accompaniment to most pork, chicken or fish dishes.
- 1 small savoy cabbage
- 3 tbsp double cream
- 1 tbsp wholegrain mustard
Method of Preparation:
- Quarter, core and finely shred 1 small Savoy cabbage.
- Cook in boiling water for 3 mins, then drain and refresh under cold water.
- Place cabbage in a pan with 3 tbsp double cream and 1 tbsp wholegrain mustard, and reheat.
- Season and serve.
This takes about 10 minutes to make and is delicious, plus, when people ask what’s in it you can surprise them with the minimal ingredients and assure them that it’s your wonderful cooking techniques that made it so good 🙂