Recipe Index

Ingredients

• 4 tbsp butter, plus 1 knob of butter
• 4 garlic cloves, finely sliced
• 1¾oz smoked bacon lardons
• 4 fresh thyme sprigs
• 1 Savoy cabbage, shredded
• 2 onions, thinly sliced (or 3 large shallots)
• 1 tsp sweet white miso
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• few splashes Worcestershire sauce
• 3½fl oz chicken or vegetable stock
• handful fresh flatleaf parsley, finely chopped
• handful fresh chives, finely chopped
• 1 heaped tbsp crème fraîche
• salt and freshly ground black pepper

Method

1. Melt the 4 tablespoons of butter in a large saucepan or casserole over medium heat and add the sliced garlic, the smoked bacon lardons and the thyme sprigs for a few minutes until the pan smells fragrant but nothing has coloured.
2. Add the shredded Savoy cabbage and the thinly sliced onions with a few spoonfuls of water and a large pinch of salt, cover the pan and steam everything over medium-low heat for 10 minutes, stirring regularly so nothing catches.
3. Take the lid off the caramelised cabbage and keep cooking it for 30 to 45 minutes over medium-low heat, stirring throughout and adding splashes of water whenever it starts to stick or brown too fast.
4. When the cabbage and onions are completely soft and browned, stir in the sweet white miso, the Dijon mustard, the white wine vinegar, the Worcestershire sauce and the stock and cook for about 5 minutes more.
5. Stir a knob of butter and the chopped flatleaf parsley and chives through the cabbage, spoon the crème fraîche over the top and bring the pan straight to the table as a side for roast meats.

Prep: 30 min · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data