Creamed cabbage and carrots

Creamed cabbage and carrotsA handy, quick vegetable dish from Scottish celebrity Chef Nick Nairn. From chopping board to plate in under 10 minutes!

Serves 4


½ large Savoy cabbage or about 1 kg firm white cabbage
2 large carrots
25 g butter
2 tablespoons double cream
salt and pepper
pinch nutmeg


Remove any tough outer leaves from the cabbage and discard.

Cut the remainder in half and remove and discard the hard inner core. Shred the cabbage finely.

Cut the carrots into fine, thin strips or grate coarsely.

Place the vegetables in a steamer and steam until just tender, about 6 minutes.

Discard the cooking liquid and place the pan on the stove to dry for a few seconds.

Tip in the cabbage and carrots then stir in the butter and cream.

Season to taste with salt and pepper and a pinch of nutmeg. Heat through and serve.

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