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< February Cabbage

February Cabbage

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Braised cabbage with garlic and mace

February recipeTry this simple cabbage dish with game dishes, bangers and mash or a chicken casserole.

To prepare

Melt a slug of local cold pressed rapeseed oil with a large knob of butter in a flameproof casserole until foaming.
Add two finely chopped garlic cloves and cook for half a minute until pale golden but don't let it burn or the flavour will be bitter.
Add a finely shredded Savoy cabbage and plenty of seasoning.
Stir to coat in the oil then cover the pan tightly and cook over a very low heat for about 10 minutes until the cabbage is really tender.
Season with ground mace (the outside 'bark' from a nutmeg - use nutmeg instead) and serve.

This recipe appeared last year on food writer Mary Gwynn’s blog at Visit the site for more local seasonal recipes and cooking tips and advice.

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