Braised Savoy Cabbage

This is a great way of cooking Savoy cabbage.
It preserves the flavour and texture of the cabbage, leaving it slightly crunchy and buttery.
It goes well with lots of dishes, a perfect addition to our Toad in the hole recipe or braised short ribs.
For the full recipe go to
www.alibiltoncooks.com/post/b...

[@dorothybrown8859]

Excellent demonstration, thank you.

[@alibiltoncooks8935]

Thankyou!

[@grovermartin6874]

This will be great with my corned beef. I think I will cook some frozen yuca cubes, and fold some of the Savoy cabbage into it as a quasi-colcannon. (Potatoes kill my joints and kidneys, but yuca is a perfect substitution.)
Thank you for showing this. Your kitchen is inviting!

[@JB_Fraulein_Kunst]

Very helpful thank you. I just wanted a simple recipe to make this tasty, as having as a side dish along side a rich beef stew

[@alibiltoncooks8935]

Thankyou- I'm glad you enjoyed it!

[@JB_Fraulein_Kunst]

@@alibiltoncooks8935 I've made it so many times! I love cabbage now ❤️

[@Multi3003]

Thanks for introducing such an easy way to cook Savoy Cabbage. I'll put some meat in it.

[@alibiltoncooks8935]

Thankyou- I'm glad you enjoyed it- great with pancetta too-

[@danielleadamopoulos1677]

This was fab thanks x

[@alibiltoncooks8935]

Thankyou- I'm glad you enjoyed it!