Thyme-buttered cabbage
Turn cabbage into a tasty side dish with a generous splash of cream and fresh thyme.
By James Tanner
From Ready Steady Cook
Ingredients
- 200ml/7fl oz vegetable or chicken stock
- ¼ green cabbage (such as sweetheart or Savoy), shredded
- 100ml/3½fl oz double cream
- 2 tbsp chopped fresh thyme
- 25g/1oz butter, chopped
Method
Bring the stock to the boil in a saucepan, then add the cabbage. Reduce to a simmer and cook for 5-7 minutes, or until softened, then stir in the cream and thyme.
Cook for a further 2-3 minutes, or until the cabbage is completely softened, then stir in the butter. Serve.
