Tom Kerridge's Savoy Cabbage Wedges
Forget soggy school dinners, charred cabbage wedges cooked in butter and stock is the way to go to get a crunchy, tasty side dish that’s a little bit different. This is such a simple way to cook cabbage but it’s guaranteed to impress. Use Savoy cabbage for a sweet and mild flavour.
Ingredients
Method
Step 1
Place a large sauté pan onto a high heat. Add the oil and butter to the pan and when it is hot, place the cabbage wedges into the pan. Cook the cabbage wedges for 3-4 minutes on each side or until heavily charred, coating each side in the butter as you turn them.
Step 2
Pour the stock over the cabbage and season well with salt and pepper. Bring the pan up to a simmer then reduce the heat, put a lid on the pan and cook gently for 5 minutes or until the cabbage is tender and the liquid has been absorbed.
Step 3
Remove the pan from the heat and transfer the cabbage to a serving bowl.
