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Shredded Savoy cabbage with vegan orange butter recipe
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Take cabbage up a notch a zesty thyme-flavoured butter. Top with vibrant orange zest to liven up your Christmas dinner sides. See method
Ingredients
- 90g unsalted vegan butter block
- finely grated zest 1 orange
- large pinch ground cloves
- 2 sprigs thyme, leaves stripped plus extra to serve
- 1 small onion, finely sliced
- 2 garlic cloves, finely chopped
- 1 x 500g Savoy cabbage, cored, thick veins removed and finely shredded
- 500ml hot vegetable stock made with 1 vegetable stock cube
Each serving contains
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Energy
630kj
152kcal
8%
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Fat
13g
18%
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Saturates
8g
39%
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Sugars
4g
5%
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Salt
0.8g
14%
of the reference intake
Carbohydrate 5.7g
Protein 2.2g
Fibre 3.1g
Method
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Put 70g butter, half the orange zest, the cloves and thyme into a small bowl, season well and mash together with a fork until well combined.
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Heat the remaining butter in a large, deep frying pan set over a medium-high heat and fry the onion for 7-8 mins until soft, then add the garlic for another min. Add the cabbage and fry, stirring regularly for 2-3 mins until almost soft, then add the stock and simmer for another 3-4 mins. Season and stir in half of the orange butter.
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Serve the cabbage dotted with the remaining orange butter on top with extra orange zest and thyme scattered over.
See more Vegan Christmas recipes