Cabbage is cooked slowly in butter and chicken stock until tender in this very simple recipe. The perfect side dish to any roast meal or for serving alongside your Sunday dinner.
- 1 head cabbage
- 425ml chicken stock
- 2 tbsp. butter
- Salt and pepper
Core the cabbage and coarsely chop.
Put the butter and chicken stock into a saucepan and bring to the boil. Add the cabbage and reduce the heat to low.
Cover the saucepan and cook over the lowest heat for about 45 minutes, stirring often. Season to taste with salt and pepper. Serve with the cooking juices for extra flavour.