A large proportion of people really dislike cabbage and, from my own experience, I fully understand why. It smells pretty unconvincing and, more often than not, tastes rather bland. There isn’t much that I won’t eat, but I will admit that, until I came across this method, I couldn’t have cared less about green cabbage. It’s the boiled-until-flavourless-and-mushy school dinner style cabbage that puts most people off.
I am proud to say that the recipe I shall be sharing with you today has converted many a cabbage disliker, so for all you haters out there, I challenge you to give it a go. I can’t promise anything, but its success rate so far has been pretty strong. So here it is – savoy cabbage wedges, fried in butter, with sour cream. This serves 6-8, depending on the size you cut the wedges. I usually make this as a vegetable dish to go with a traditional roast dinner, but it has worked well with steak and pork chops too. Happy cooking y’all!
1 savoy cabbage
1 large tub of sour cream
2 tbsp butter
Salt and pepper to taste
1/ Bring a large pan of water to the boil.
2/ Cut the cabbage in half from top to bottom, and then chop each half into either 3 or 4 wedges, ensuring that the chunky stalk part is evenly distributed between wedges so they don’t fall apart.
3/ Place wedges in boiling water for 3-4 minutes. Drain in colander.
4/ Melt butter in large frying pan and fry cabbage wedges until browned on both sides. If you don’t have a pan large enough, then you can fry them in batches. The browner and crispier, the better!
5/ Turn heat right down, add sour cream and seasoning, ensuring that each wedge is fully covered in cream. It looks rather mushy, but I assure you it tastes delicious!
6/ Serve while still hot!