Layer upon layer of lush crisp leaves held together in a tight ball shape. It has a unique strong flavour and comes in various shapes, colours and sizes not to mention varieties.
Today I’m using your everyday green cabbage and frying it with garlic and white wine which gives it a unique depth of flavour which I serving alongside my creamy garlic mash and fennel and beer braised venison shank with fresh marrow.
1/4 large green cabbage, sliced thinly
1 garlic clove, finely diced
1 tbsp. canola oil
1/4 cup white wine
1 tsp. sugar
1 tsp. lemon zest
salt and pepper
- Heat large fry-pan over high heat, add oil followed by cabbage.
- Sauté until cabbage starts to brown, add garlic and cook for 2-3 minutes, lower the heat to medium. (You don’t want it to burn.)
- Pour in wine let it bubble away for a good minute or so then add sugar, lemon zest and a decent seasoning of salt and pepper.
- Cook for 2-3 minutes until the wine has reduced and made a light sauce for the cabbage.
- Serve alongside any slow cooker meal, creamy mashed potatoes or even on its own.