Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Glazed Savoy Cabbage with Flaked Almonds…
Almond milk-glazed savoy cabbage with flaked almonds and tarragon

Glazed Savoy Cabbage with Flaked Almonds and Tarragon

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

“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 Smith

Share recipe

Ingredients

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

Shop the ingredients

You might like