January 12, 2017 by dgarnett2013
Fried Savoy Cabbage, Garlic, Parsley & Chilli: You’re All Invited by Margot Henderson
- 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)