Portion/Yield:Serves 4 as a side or accompaniment to a main course dish
Savoy cabbage is the king of cabbages and the first choice for many chefs when it comes to selecting a cabbage. This is because it is firm once cooked and it does not become slimy in texture as some others may. It also retains its vibrant green colour, unlike many other green cabbages that lose their colour once cooked.
This tasty recipe is simple and easy to achieve, but it does require a bit of care. Remember to select good quality ingredients and the taste you will get in return from this dish is phenomenal. I have used white chicken stock, but you could use vegetable stock instead, if you prefer.
Ingredients & Method
- 1 medium Savoy cabbage
- 1 tablespoon rapeseed oil
- 1 tablespoon chilled unsalted butter
- 500ml white chicken (or vegetable) stock
- sea salt and freshly cracked black pepper
Preheat the oven to 180°C/Gas Mark 4.
Wash the cabbage, then cut it into quarters, keeping the core/stalk in place as this will hold the cabbage together.
Heat the oil in a large, ovenproof casserole dish over a high heat. Season the cabbage quarters with salt and pepper, then brown each cut side in the hot oil for about 5 minutes until deep golden brown (almost bordering on charred black – the darker the colour, the better the taste and end result). Reduce the heat to medium, then add the butter and stock. The stock will not cover the cabbage completely, but there will be plenty for braising.
Cover with a lid and braise in the oven for 30 minutes. By this time, the cabbage should be tender to the knifepoint and the liquid will have reduced. Serve immediately, or leave to cool, then store in an airtight container in the fridge for up to 3 days, and reheat before serving (see Cook’s Note).
Transfer the chilled cooked cabbage and liquid to an ovenproof dish, cover and reheat in a preheated oven at 180°C/Gas Mark 4 for 20–30 minutes, or until hot.