Peppery Savoy Cabbage Recipe
Ingredients
| Peppercorns | 1 Tablespoon, mixed | |
| Large pinch grated nutmeg | ||
| 50 g/2 oz butter, softened | ||
| Savoy cabbage | 1 Large | |
Directions
1. Crush the peppercorns using a mortar and pestle, then mix with the nutmeg. Combine butter with the spices, then chill. You can make the butter 3 days ahead. Store it in the fridge wrapped in cling film.
2. Remove outer leaves and stem from cabbage, then thickly slice. Boil in salted water for 5 mins until just tender. Drain and tip into a serving bowl. Toss with the butter, check the seasoning, then serve.
2. Remove outer leaves and stem from cabbage, then thickly slice. Boil in salted water for 5 mins until just tender. Drain and tip into a serving bowl. Toss with the butter, check the seasoning, then serve.
Chef
