
Savoy cabbage with oatmeal
-
Easy
- January 2015

-
Serves 6 as a side dish
-
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.
- 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
- 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.
- 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.
Rate & review
Rate
Reviews
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter