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Garlic Savoy Cabbage

This is a follow on from last weeks Forty Clove Garlic Chicken and is based on a thing I saw Paul Rankin do on the telly a few years ago.


Take the outer leaves off the cabbage and then break up the leaves you are going to eat. Cut out any tough stalk from the middle of the leaves. Roughly cut the leaves up, big ones into 3 or 4 bits, the others into about the same size pieces. Wash the cabbage. In a large sauce pan heat a little water, enough to cover the bottom of the pan to about 1/4 inch depth. When it is boiling, throw in the cabbage and put the lid on. Let the cabbage boil/steam for only 2 minutes. Shake the pan occasionally. We are trying to just help it on the way not cook it to school dinner slop consistency. Drain the cabbage.

In the bottom of your roasting tin after you have cooked your garlic chicken you will have the meat juices that you would usually make gravy out of. Instead of making gravy heat the tin on the stove top until the juices are bubbling. Put in the drained cabbage and toss around in the hot juice. The cabbage should retain a bit of bite, a couple of minutes at most should do it.

Serve straight away.

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Last updated by : Andy Jackson on 08/12/13
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