Cabbage recipe from Jamie Oliver delivers ‘bags of flavour’ and cooks easily in 15 minutes (Image: Getty)
Cabbage, often maligned for its association with less-than-appetising school dinners, can be a star on your plate when right.
Despite its reputation, cabbage doesn’t have to be the bane of dinner plates if it’s prepared following the right .
Transforming cabbage from a dinnertime dread to a delightful dish is all about the cooking technique, and celebrity chef has just the trick up his sleeve.
On , Jamie Oliver shared a “super easy” braised white cabbage that promises to jazz up your meal in just 15 minutes.
He claimed: “The combo of sliced white cabbage, bacon and fresh thyme is a total classic and has bags of lovely flavour.”
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The combo of sliced white cabbage, bacon and fresh thyme is a total classic (Image: Getty)
Ingredients
565ml organic chicken or vegetable stock
Six rashers of higher-welfare smoked streaky bacon
A few sprigs of fresh thyme
One white cabbage
One small knob of unsalted butter
Extra virgin olive oil
Method
To whip up this dish, start by heating the stock in a large pan, toss in the bacon and thyme leaves, and bring it to a boil over medium heat.
While waiting for the stock to boil, tidy up the cabbage by removing any undesirable outer leaves, halving it, and finely slicing the remainder, making sure to discard the tough core.
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Once the stock is bubbling, throw in the cabbage, give it a good stir, cover it with a lid, and let it boil vigorously for about five minutes.
Finally, reduce the heat to a simmer and let the cabbage cook until it’s utterly delectable, adding more stock or water if necessary.
Check the cabbage for softness. If required, pour in more water and keep cooking with the lid on.
Next, stir in the butter and a generous amount of extra virgin olive oil. Season the cabbage as per your liking with sea salt and black pepper, then serve straight away.
Any remaining braised cabbage should be left to cool down to room temperature and put in the fridge within two hours of being cooked.
Keep it in a shallow, sealed container and consume it within three to five days.