Savoy cabbage with oatmeal

Savoy cabbage with oatmeal
  • Serves icon Serves 6 as a side dish
  • Time icon Hands-on time 20 minutes

Buttery braised savoy cabbage is served up with a slightly Scottish twist – oatmeal. Serve as a side dish to your Burns Night supper – it would work well with rack of venison.

 

Nutrition: per serving

Calories
91kcals
Fat
5.7g (1.8g saturated)
Protein
2.5g
Carbohydrates
7.5g (3.5g sugars)
Fibre
3.9g
Salt
0.1g
Calories
91kcals
Fat
5.7g (1.8g saturated)
Protein
2.5g
Carbohydrates
7.5g (3.5g sugars)
Fibre
3.9g
Salt
0.1g

Ingredients

  • Large knob of butter
  • Splash olive oil
  • 1 carrot, finely chopped
  • 1 shallot, finely chopped
  • 3 celery sticks, finely chopped
  • ⅓ leek, finely chopped
  • 1 fresh thyme sprig
  • 2 garlic cloves, chopped
  • ½ savoy cabbage, finely shredded
  • 2 tbsp pinhead oatmeal, toasted on a baking sheet in a warm oven until fragrant
  • Black and white sesame seeds to sprinkle (optional)

Method

  1. Put the butter and olive oil in a large frying pan over a low-medium heat and melt the butter. Add the carrot, shallot, celery, leek, thyme and garlic, then cook for 5 minutes until softened but not coloured.
  2. Add the cabbage with a splash of water so it steams. After 4-5 minutes, stir through the oatmeal. Cook for a further 3-4 minutes. Taste and season with salt and pepper, then add the sesame seeds, if using.

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