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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

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  • 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


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.

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