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Creamed savoy cabbage with cider, apple and cumin
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Serves: 4 as a side
2 tbsp olive oil
2 onions, thinly sliced
2 tsp cumin seeds, plus extra to garnish
2 garlic cloves, finely chopped
250ml dry cider
1½ tbsp cider vinegar
500g savoy cabbage, leaves sliced 2cm thick
1 apple, thinly sliced
1 tsp salt
100ml crème fraîche
1. Heat the oil in a large saucepan, then add the onion and 2 tsp cumin seeds. Cook over a medium heat for about 10 minutes, stirring often, until the onions are soft and starting to caramelise.
2. Stir in the garlic for a few seconds, then pour in the cider and vinegar. Add the cabbage and apple and mix everything together. Add the salt, bring to a simmer, cover with a lid and cook for 15 minutes until the cabbage is soft.
3. Stir in the crème fraîche and simmer over a low heat for 2 minutes more. Check the seasoning and grind in plenty of black pepper. Sprinkle with some more cumin seeds before serving. LH
This recipe first appeared in the Harvest section of Waitrose Food, January 2017 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2017.