Creamy garlic cabbage
Tuesday, 5th December 2017 by Chen
garlic cloves on chopping board

This recipe relies on that trusty kitchen rule that pretty much anything tastes amazing if you cook it with garlic and cream. Serves 2-4.


2 tbs butter plus a few drops of vegetable oil to stop it burning

1 medium onion, finely chopped

2 garlic cloves, crushed

1 thumb-sized piece of fresh ginger, peeled and grated 

1 medium green cabbage, thinly sliced

200ml double cream

Salt and black pepper to taste


In a large pan, heat the butter and oil over a medium heat until starting to bubble. Stir in the onion and cook for 5-10 minutes, until softened.

Stir in the garlic and ginger and cook for a couple of minutes.

Add the cabbage, and stir to coat it with the butter. Cook, stirring occasionally, for about 15-20 minutes, until the cabbage is soft and caramelised.

Turn down the heat and stir in the cream. Cover and cook very gently for about 10 minutes.

Uncover and cook for a few more minutes, stirring occasionally to let the sauce thicken a bit. Season to taste and serve.