Thyme-buttered cabbage
HB-17671 · Hand-built original
A quick side of shredded green cabbage simmered in stock until silky, then enriched with double cream, fresh thyme and butter.
Side dishes40 minServes 215 kcalGluten-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:2quantities adjust to match
Ingredients
- 7fl oz vegetable or chicken stock
- ¼ green cabbage (such as sweetheart or Savoy), shredded
- 3½fl oz double cream
- 2 tbsp chopped fresh thyme
- 1oz butter, chopped
Method
- Bring the vegetable or chicken stock to a boil in a saucepan large enough to hold the cabbage comfortably.
- Add the shredded quarter cabbage to the boiling stock, lower the heat, and simmer it for 5 to 7 minutes until the strands soften.
- Stir the double cream and chopped fresh thyme into the pan and cook the cabbage for 2 to 3 minutes more, until it is completely tender and the cream thickens slightly around it.
- Drop in the chopped butter and stir the cabbage until the butter melts and glosses the leaves.
- Serve the thyme-buttered cabbage at once, spooning a little of its creamy stock over each portion.
Prep: 30 min · Cook: 10 min
Nutrition (per serving, where published)
15 kcalCalories
0.8 gProtein
3.6 gCarbs
0.2 gFat
0.1 gSaturates
2.1 gFibre
1 mgSodium
0 mgCholesterol
90 mgPotassium
60 mgCalcium
2.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data