Glazed Savoy Cabbage with Flaked Almonds and Tarragon
By OcadoLife
Published on 18 January 2022
“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 vegan or carnivorous. It's excellent with beef, too.” – Ed SmithTime and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 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
Step 1
Separate the cabbage leaves, halving and removing the tough rib in the centre of the leaf as you go.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.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.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.