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Savoy cabbage with oatmeal

Published: 27 Jan 15
Updated: 18 Mar 24

Buttery braised savoy cabbage is served up with a slightly Scottish twist – oatmeal. Serve as a side dish to your Burns Night supper – it would work well with rack of venison.

Easy
January 2015

Test kitchen approved

Serves 6 as a side dish
Hands-on time 20 minutes

Buttery braised savoy cabbage is served up with a slightly Scottish twist – oatmeal. Serve as a side dish to your Burns Night supper – it would work well with rack of venison.

Nutrition: per serving

Calories: 91kcals
Fat: 5.7g (1.8g saturated)
Protein: 2.5g
Carbohydrates: 7.5g (3.5g sugars)
Fibre: 3.9g
Salt: 0.1g

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Ingredients

Large knob of butter
Splash olive oil
1 carrot, finely chopped
1 shallot, finely chopped
3 celery sticks, finely chopped
⅓ leek, finely chopped
1 fresh thyme sprig
2 garlic cloves, chopped
½ savoy cabbage, finely shredded
2 tbsp pinhead oatmeal, toasted on a baking sheet in a warm oven until fragrant
Black and white sesame seeds to sprinkle (optional)

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Method

Put the butter and olive oil in a large frying pan over a low-medium heat and melt the butter. Add the carrot, shallot, celery, leek, thyme and garlic, then cook for 5 minutes until softened but not coloured.
Add the cabbage with a splash of water so it steams. After 4-5 minutes, stir through the oatmeal. Cook for a further 3-4 minutes. Taste and season with salt and pepper, then add the sesame seeds, if using.