What to eat this month
Carol’s Savoy Cabbage
This goes down well with everyone I’ve tried it on - including children who are averse to cabbage on its own. It works as a starter or a light lunch. Feeds 4 as a main course, 6 as a starter.
Note: you can also make the same recipe using lardons or small pieces of bacon instead of smoked salmon, in which case cook the lardons or bacon in a frying pan (no need to add oil if you keep them moving) then, when cooked, stir in the cream and allow to bubble on a low heat. Add to the drained cabbage, season to taste (you won’t need much salt) then serve.
What you need
Shred a large savoy cabbage and rinse. Cook lightly in a pan with a good tight lid and a tiny bit of water (watch it doesn’t burn) so that the cabbage is steamed more than boiled. When ready (about 5 minutes) drain excess water, stir in a small pot of single cream (about 200ml) and strips of smoked salmon (as much or as little as you like, but about 200g is a good amount for a large cabbage). Heat through (about 2 minutes), adding salt and pepper to taste. Serve with good bread.