Braised Savoy cabbage
A simple side dish with big flavour. Golden, caramelised Savoy cabbage is gently braised in white wine and stock, then finished with a rich buttery sauce packed with miso and Dijon mustard for the perfect balance of sweetness, savoury depth and tang.
For this recipe you will need a large ovenproof frying pan.
Ingredients
- 3 tbsp olive oil
- 1 Savoy cabbage, quartered and tough stem removed
- 100ml/3½fl oz white wine
- 150ml/5fl oz chicken or beef stock
- 1 tsp sweet white miso paste
- 1 tsp Dijon mustard
- ½ lemon, juice only
- 1 tbsp unsalted butter
- salt and freshly ground black pepper
- 1 handful chives, chopped
- splash sherry vinegar (optional)
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Heat a large ovenproof frying pan over a medium heat. Add the olive oil, then add the cabbage and fry for about 5 minutes, turning once, until lightly browned.
Season with salt, then add the white wine and stock. Bring to the boil, then transfer the pan to the oven and cook for 30 minutes.
Remove the pan from the oven. Transfer the cabbage to a serving plate and put the pan over a medium heat.
Add the miso, Dijon mustard, lemon juice and butter. Stir gently until the butter has melted and the sauce has come together.
Remove from the heat, add the chives and stir through. Taste the sauce and add a splash of of sherry vinegar, if needed.
Pour the hot sauce over the cabbage and finish with freshly ground black pepper. Serve warm.
Recipe tips
When picking what stock to use, think about what you plan to serve with the cabbage – chicken stock is best for white meats and lighter dishes, beef stock will be richer. Use vegetable stock if you need it to be vegetarian (but bear in mind that as vegetable stock is lighter, you are likely to need less lemon juice or vinegar).
When finishing the sauce, a little acid (typically vinegar or lemon juice) can make it taste much fresher and balance richness. That's what you are looking for when you taste the sauce. Start with a few drops and add more if desired.
