Savoy cabbage with oatmeal

Name: Savoy cabbage with oatmeal
Cook time: 20 min
Total time: 20 min
Yield: Serves 6 as a side dish
Cuisine: British recipes
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)

Published: 27 Jan 15
Updated: 18 Mar 24

Test kitchen approved

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.

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

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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)

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.

Recipe from January 2015 Issue

Nutrition

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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