This article was written for Annabel & Grace, which is now part of Rest Less.
When I was a young child I detested vegetables. But, for some reason, I absolutely love them now. As my family is particularly fond of Savoy cabbage (although I am not so keen on the after effects), I tried this very simple recipe recently and it was SCRUMMY. Seriously.
2
servings5
minutes5
minutesBased on a recipe by Jamie Oliver, I tweaked it a bit and served it with grilled pork chops.
Ingredients
Tin anchovies, reserve oil
Garlic clove chopped
100g panko breadcrumbs (but any type will do apart from those very fine ones – I would have used Waitrose’s lemon & pepper breadcrumbs but didn’t have any left)
Zest of unwaxed lemon
Half Savoy cabbage, core removed and leaves shredded
Dollop butter
Tbspn olive or rapeseed oil
Directions
Steam the cabbage until tender (about 5 mins). Keep warm.
Heat the olive and anchovy oils in a large frying pan then add the anchovies and garlic for a few minutes. Add the breadcrumbs and stir until golden.
Pop the cooked cabbage to the frying pan and stir well. Add the lemon zest, a dollop of butter and lots of salt and pepper. Stir and serve.
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