Roasted savoy cabbage

Tonight I cooked roasted savoy cabbage with mashed potatoes and carrots loosely following the Abel & Cole recipe. With hindsight I should have probably followed it closer rather than just seeing what happens, but it turned out lovely. I used:

A whole savoy cabbage though the one I had was kind of small.

  • Half of a large white onion.
  • Three potatoes.
  • Three tiny carrots.
  • Several garlic gloves.
  • 500ml chicken stock.
  • Black pepper.
  • Thyme.
  • Some butter.

For the cabbage I:

  • Cut the onion and diced it.
  • Peeled the garlic gloves and crushed them.
  • Added them in a pan with butter to brown them.
  • Cut the cabbage into five pieces.
  • Added them to the pan and left them in there for a few minutes on each side.
  • Placed everything and the chicken stock in a dish.
  • Added some thyme and black pepper.
  • Left in the oven for half an hour.

For the mash I:

  • Peeled the potatoes and carrots and cut them into small pieces.
  • Cooked them until almost too tender.
  • Mashed them with a little bit of chicken stock from the oven.

Served.

I had never considered cooking savoy cabbage this way, but it was lovely, if a little less strongly flavoured. I think in the future I will try to make sure the savoy cabbage has more taste as it is one of my favourite vegetables.

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  1. [...] with random contents delivered to my house which can turn out well in the form of kiwi muffins or roasted savoy cabbage and can also turn out badly with fennel. Having researched recipes and realising I didn’t [...]

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