Savoy Cabbage

No boiled cabbage here, slightly crunchy, garlicky and lemony – you could skip the lemon and fry some bacon slivers just before adding the garlic


half a savoy cabbage

3 cloves of garlic

juice from half a lemon

olive oil – a good couple of slugs


cut out core from cabbage

cut into long shreds and rinse under cold tap – leave drops of water clinging to it

heat oil in large pan (one that you have a lid for)

chop garlic fairly finely and add to hot oil – cook for a few moments but don’t let it get brown

add cabbage, put on lid and shake around to mix with garlic and oil, then cook for three to five minutes on medium heat – you should be able to hear a little sizzling after a minute or so

remove lid, add lemon juice, heat for a moment or two and then serve


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