A delicious winter side dish that cooks quickly and is great to serve with a dish that requires a sauce.
Serves: 4
Ingredients
- 1 Savoy cabbage, washed & finely shredded
- 3 carrots, peeled and grated
- A good knob of butter
- 100ml double cream
- A little grated nutmeg
- Freshly ground black pepper and sea salt
Method
- Place the shredded cabbage and carrot into a large pan.
- Season with salt and plenty of freshly ground black pepper and a little grated nutmeg.
- Add the butter and a couple of tablespoons of water.
- Put a lid over the pan and place it on a high heat.
- When you see lots of steam under the lid, remove the pan from the heat and stir in the cream.
- Taste for seasoning and replace the lid until you are ready to serve. It can be reheated well or left at the back of the ESSE until needed.
Winter comfort recipes prepared by Philippa Vine using the Ironheart wood-fired cooking stove at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.
