Fried Savoy Cabbage, Garlic, Parsley & Chilli

Leave a comment

January 12, 2017 by dgarnett2013

Fried Savoy Cabbage, Garlic, Parsley & Chilli: You’re All Invited by Margot Henderson

savoy-cabbage

Serves 4

 

  • 2 handfuls of fresh flat-leaf parsley, chopped
  • 5 cloves of garlic, chopped or grated
  • 1 tsp dried chilli (optional)
  • 2 tabs olive oil
  • 1 Savoy Cabbage, sliced thinly
  • 100ml dry white wine
  • sea salt & freshly ground black pepper

 

Put the parsley, garlic and chilli into a stainless steel large saucepan or casserole and add the olive oil.

Place over a low heat and fry gently for 3 – 4 mins, then add the sliced cabbage.

Watch the heat, turning it up or down as needed and stirring every so often, for a few mins.

Add the wine and 100ml water and put a lid on the pan.

Cook on a medium heat for 5 mins to steam the cabbage, then remove the lid and continue to cook for a further 30-35 mins on a low heat, until the cabbage is very tender.

If you need a little more moisture, add a splash of white wine or water.

Season with salt and pepper and serve with meat dishes.

Eaten with sticky quail on Pip’s Birthday (when it was too wet to light the lantern)

pipsbirthday2017pipsbday1

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: