Creamy Savoy Cabbage with Carrots
Savoy cabbage at its best, a great accompaniment to any meal - particularly the Christmas turkey or part of your Hogmanay meal
- 1 savoy cabbage
- 4 carrots
- 50g butter
- 4 tablespoon double cream
- 1 pn nutmeg
Pull off any tough outer leaves from the cabbage and discard.
Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can.
Cut the carrots into fine, thin strips or grate in the food processor.
Bring a pan of water to the boil and add the cabbage and carrots.
Boil for 6 mins until just tender, then drain.
Return to the hot pan and add the butter and cream.
Season with pepper, and salt if you like, add the nutmeg and stir well to coat.
Pile into a serving dish and serve immediately.
Enjoy Savoy cabbage from the cruciferous vegetable group 4-5 times per week and benefit from some special cholesterol-lowering effect if you cook it by steaming. Savoy cabbage, in particular, is an especially good source of sinigrin which is transformed in our body and creates unique cancer preventive properties against bladder cancer, colon cancer, and prostate cancer.