Creamy Savoy cabbage with carrots
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Creamy Savoy cabbage with carrots

By Nick Nairn

Savoy cabbage at its best, a great accompaniment to any meal – particularly the Christmas turkey or part of your Hogmanay meal

  • Prep:20 mins
    Cook:6 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 130
  • fat 10g
  • saturates 6g
  • carbs 9g
  • sugars 0g
  • fibre 4g
  • protein 2g
  • salt 0.15g

Ingredients

  • 1 large Savoy cabbage
  • 4 large carrots
  • 50g butter
  • 4 tbsp double cream
  • pinch nutmeg

Method

  1. Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor.

  2. Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.

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