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    Buttered Cabbage with Crispy Haggis

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    Buttered Cabbage with Crispy Haggis

    Buttery-tasting, seasonal January King cabbage tastes great with these crispy haggis crumbs.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes

    Serves: 6


    • 650g January King or Savoy cabbage
    • 20g pack flat-leaf parsley, finely chopped
    • ½ x 454g pack Macsween Vegetarian Haggis, skin removed
    • 25 g butter
    • ¼ tsp freshly grated nutmeg


    1. Shred the cabbage very thinly, discarding the core and any blemished leaves. Place in a colander and rinse thoroughly under cold running water. Leave to drain, but don’t dry completely. Place the parsley in a food processor and pulse to chop finely. Spoon into a dish and set aside. Break the haggis into chunks and place in the food processor. Blitz to make coarse crumbs.
    2. Warm a large wok over a high heat and add half the butter. When it melts and begins to foam, add the haggis. Fry for about 3 minutes, stirring occasionally, until golden and crispy – the mixture will become very frothy on the surface, but check to see if the haggis is golden by stirring frequently.
    3. Remove from the heat and spoon into a large bowl lined with plenty of kitchen paper. When the paper has absorbed all the buttery froth, tip the haggis crumbs into the bowl and discard the paper. Add the nutmeg and reserved parsley. Season to taste.
    4. Return the wok to the heat and add the remaining butter. Add the cabbage. Toss to coat in the butter, then cover with a lid and leave to steam for 3-4 minutes until wilted and tender. Toss all but a couple of spoons of the haggis crumbs through the finished cabbage. Sprinkle with the reserved crumbs and serve immediately.

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