Andi Oliver’s Brunkål (Swedish-style cabbage)

Andi Oliver’s Brunkål (Swedish-style cabbage)

It’s not necessarily the showiest dishes that hold the deepest meaning. For restaurateur, Great British Menu judge and musician Andi Oliver, this simple cabbage side dish, cooked with long-time friend and musical collaborator Neneh Cherry, is the stuff of life.

Andi Oliver’s Brunkål (Swedish-style cabbage)

Brunkål is simply gorgeous. The literal translation is ‘brown cabbage’ which sounds less appealing, but it’s one of those beautifully simple, unassuming dishes that has the ability to envelop and soothe – perfect for the Christmas table.

  • Serves icon Serves 8
  • Time icon Hands-on time 15 min,oven time 2-3 hours

It’s not necessarily the showiest dishes that hold the deepest meaning. For restaurateur, Great British Menu judge and musician Andi Oliver, this simple cabbage side dish, cooked with long-time friend and musical collaborator Neneh Cherry, is the stuff of life.

Brunkål is simply gorgeous. The literal translation is ‘brown cabbage’ which sounds less appealing, but it’s one of those beautifully simple, unassuming dishes that has the ability to envelop and soothe – perfect for the Christmas table.

Nutrition: per serving

Calories
150kcals
Fat
8.5g (5.3g saturated)
Protein
2.4g
Carbohydrates
13g (12.9g sugars)
Fibre
5.8g
Salt
0.2g

Ingredients

  • 80g unsalted butter
  • 2 medium white cabbages, thinly sliced, with the tougher stalks removed (see know how)
  • 3 tbsp golden syrup
  • 450ml good-quality chicken stock
  • ½ tsp caraway seeds
  • Small handful fresh flatleaf parsley, finely chopped
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 160°C/140°C fan/gas 3. Melt the butter in a large, heavy-based pan over a medium heat. Add handfuls of the cabbage and cook down until soft and starting to brown. Transfer each batch to a large roasting tin, repeating until you’ve used up all the cabbage.
  2. Add 1 tbsp golden syrup and 150ml of the chicken stock to the tin, stir well and transfer to the oven to bake for 1 hour. Repeat the process, adding another tablespoon of the golden syrup and another 150ml chicken stock, and cook for a further 1 hour. Repeat the process so both are used up, also adding the caraway seeds. Stir and baste the cabbage each time you add liquid and watch it carefully for the final hour. It should be a rich brown colour when it’s finished. Season to taste with salt and pepper, stir for a final time and serve scattered with chopped parsley alongside your usual Christmas fare.

Nutrition

Nutrition: per serving
Calories
150kcals
Fat
8.5g (5.3g saturated)
Protein
2.4g
Carbohydrates
13g (12.9g sugars)
Fibre
5.8g
Salt
0.2g

delicious. tips

  1. Andi says: “The cabbage is earthy and sweet, and cooking it is all about ritual. You can start it the day before, and you return time and time again to the roasting tray of slowly caramelising cabbage, stock, butter and syrup: basting and turning and turning and basting throughout the evening while you cook other, bigger, more showy things; pouring wine, chatting, laughing, playing Nat King Cole, Dinah Washington, Sam Cooke, and relaxing into those long, magical Christmas cooking days.

    My Swedish best friend, Neneh Cherry, taught me this dish so long ago I can’t even remember the first time we made it; I have a feeling we were at our friend Grandma Donna’s house in Somerset, or maybe at Neneh’s family home in Skåne, southern Sweden. What stays with me is the kinship, intimacy, gentle hours passing, wrapping presents and telling stories. This dish is family: my Neneh, my sisterwoman, my dear, darling friend. Every bite is suffused with the countless steps we’ve taken together over all the years we have known each other. Food IS love.”

  2. Once cooked, cool the cabbage completely and keep covered in the fridge for up to a day. Reheat in a low oven to serve, adding a little extra stock to moisten it if it’s dry.

  3. Save the tougher stalks of the cabbages to use for something else. Andi likes to poach them with cream and thyme, then whizz them to a purée.

    To make the brunkål vegan, use oil instead of butter and substitute the chicken stock for a good vegetable one.

Buy ingredients online

Recipe By:

Andi Oliver

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

  1. […] Gỏi Salad with Prawns, Tofu and Pomelo by Food Daydreaming • Brunkål (Swedish-style cabbage) by Delicious • Whole-Roasted Cabbage with Maple Syrup Glaze and Balsamic Onion Gravy by Hetty […]

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Cabbage poriyal

A cabbage recipe full of fresh flavours from South India...

Save recipe icon Save recipe icon Save recipe

Red cabbage

Braised red cabbage with apple & mustard vinaigrette

Any roast is made all the better with Thomasina Miers’...

Save recipe icon Save recipe icon Save recipe

Red cabbage

Balsamic braised red cabbage

The magic of this braised red cabbage recipe is all...

Save recipe icon Save recipe icon Save recipe

Gluten-free Christmas

Hasselback potatoes

Who can resist crunchy roast potatoes, especially ones as crunchy...

Save recipe icon Save recipe icon Save recipe

Beetroot

Beetroot and red cabbage soup

This vibrant bowlful is special enough to ring the changes...

Save recipe icon Save recipe icon Save recipe

Baby savoy cabbage with pancetta and star anise

Make cabbage the star with our recipe for baby savoy...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.