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.
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.
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