Savoy cabbage with caraway
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- 1 small savoy cabbage
- 2tsp caraway seeds
- 30g butter
- ½ tsp nutmeg
- 50ml white wine
- 2tbsp reduced fat crème fraiche
Quarter the cabbage, remove the stem and thinly shred.
Heat a large frying pan over a high heat. Add the caraway seeds and toast for 1min until they release their aroma.
Add the butter and nutmeg and allow the butter to melt.
Add the cabbage and wine, cover with a lid and leave to braise for 8mins, tossing occasionally, until the cabbage is cooked and softened.
Stir through the crème fraiche, season well and stir immediately.