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  • Recipes
  • Glazed Savoy Cabbage with Flaked Almonds and Tarragon
Glazed Savoy Cabbage with Flaked Almonds and Tarragon

By OcadoLife
“This easy recipe transforms cabbage into a side of real interest; it’s sweet and nutty, with a hint of anise. It’ll go really well next to butternut squash and should be suitable for, and loved by, everyone, whether…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

6 total
  • 600 g of savoy cabbage
  • 3 tablespoons of light olive oil
  • 150 ml of unsweetened almond milk
  • 30 g of flaked almonds, toasted
  • 4 sprigs of tarragon, leaves roughly chopped, or a sprinkle of dried tarragon
  • 1 pinch of sea salt, or to taste

Method

4 steps

  1. Step 1

    Separate the cabbage leaves, halving and removing the tough rib in the centre of the leaf as you go.

  2. Step 2

    Place a large saucepan on a hob at a high temperature. Add the olive oil and wait for thirty seconds for it to warm up. Add the cabbage leaves and cook for 4 mins, pushing around occasionally (this will be easiest with tongs), until the majority of the leaves appear vibrant in colour, glossy and partially wilted.

  3. Step 3

    Pour in the almond milk – it should bubble up immediately if your pan is at the right temperature‚ then add the tarragon, toasted almonds and a good pinch of sea salt and lots and lots of black pepper.

  4. Step 4

    Cook for 45-60 secs more, moving all the time, and decant into a serving bowl before the cabbage turns translucent and soggy.