Cabbage delight

September 20th 2016
By: Melanie Hollidge
Cabbage delight

We all know we should eat more greens and if you include cabbage as one of the vegetables you eat on a regular basis the fantastic health benefits delivered by the cruciferous vegetable family will be yours. A minimum of 3/4 of a cup of cruciferous vegetables on a daily basis is supposed to be the optimum amount to eat - approximately 5 cups per week.  
At this time of year cabbage in its many forms is seasonal and widely available in and around St Albans. OK it might be best to simply steam your cabbage for most days of the week but for a Sunday lunch you might want to spruce up your helping of greens with this thyme-buttered cabbage recipe from the BBC. It’s a recipe that will take no time at all to prepare.
These proportions are for a serving for one so simply repeat the amounts for the number of guests you have over.
200ml/7fl oz vegetable or chicken stock
¼ of a medium sized savoy cabbage shredded
100ml/3½fl oz of double cream
2 tbsp chopped fresh thyme
25g/1oz  of butter
To make your sumptuous buttered thyme cabbage simply bring the stock to the boil in a saucepan, then add the shredded cabbage. Reduce to a simmer straight away and cook it for 5-7 minutes, or until softened, then stir in the cream and thyme. Cook for a further 2-3 minutes so all the thyme oils suffuse into the cabbage, or until the cabbage is completely softened, then finally stir in the knob of butter.