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70g unsalted butter
2 medium savoy cabbages, core discarded and shredded
100ml chicken stock
1. Melt the butter in a large pan until foaming. Add the shredded cabbage and coat in the butter.
2. Season and add the stock. Increase the heat to medium-high and sauté the cabbage, tossing regularly, for 6-7 minutes until glossy and tender. Serve with the ham and lentils.
Typical values per serving:
This recipe was first published in December 2011.