Rosemary-Spiked Cabbage

4.65 (8)
⏱ 15 mins 🍽 Serves 6 🌶 british ✅ Easy 🏷 Side dish

This British side dish transforms Savoy cabbage with aromatic herbs. The cabbage is first quartered and blanched for 3 minutes before being refreshed under cold water. It is then stir-fried in goose fat with sliced shallots, a rosemary sprig and whole garlic cloves for 5 minutes until golden, creating a wonderfully savoury and fragrant accompaniment perfect for a festive roast.

Rosemary-Spiked Cabbage

Ingredients

  • 1 Savoy cabbage
  • 4 tbsp goose fat
  • 4 shallots sliced
  • a rosemary sprig
  • 2whole garlic cloves

Method

  1. 1. Cut the cabbage into quarters, discard the core and slice the leaves. Blanch the shredded leaves in boiling salted water for 3 mins, then cool them under running cold water. Drain thoroughly. 2. Warm the goose fat in a pan and cook the sliced shallots, rosemary sprig and garlic cloves for 5 mins until they turn golden. 3. Remove and discard the garlic and rosemary. Add the cabbage to the pan, stir-frying to reheat it completely. Season to taste and serve immediately.

Nutrition (per serving)

Calories106 kcal
Fat9 g
Saturates2 g
Carbs3 g
Sugars1 g
Fibre3 g
Protein2 g
Sodium24 mg

Recipe details

Skill levelEasy
CategorySide dish
Cuisinebritish
DietGluten-free