Saturday, 24 October 2015

Creamy Savoy Cabbage with Herbs and Seeds

Wonderful with pasta and great as a vegetable side dish.

1 savoy cabbage, shredded
1 green chili, seeded or deseeded
4 tbsp toasted seeds (sesame, pumpkin, sunflower)
freshly ground black pepper
sea salt
boiling water
300 ml soured cream
1 bunch parsley, finely chopped
1 bunch coriander, finely chopped
olive oil

Sauté the cabbage and chili in olive oil, season with salt and pepper. Once it starts browning, add the water and gently cook until almost al dente. Add the soured cream and heat through. Mix in the chopped herbs, check the seasoning, sprinkle with the seeds and serve.

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