Rosemary-spiked cabbage
- Gordon Ramsay
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Serves 6
Easy
Total time: 15 mins
Ready in about 15 minutes
A star rating of 4.7 out of 5.8 ratingsRate
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Gordon Ramsay infuses traditional cabbage with a wonderful herb flavour - serve alongside roast duck or Christmas turkey
Gluten-free
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Gordon's Christmas roast goose
A star rating of 4.6 out of 5.40 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 Savoy cabbage
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4 tbsp goose fat
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4 shallots
sliced
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a rosemary
sprig
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2whole garlic cloves
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Nutrition: per serving
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kcal106
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fat9g
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saturates2g
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carbs3g
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sugars1g
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fibre3g
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protein2g
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salt0.06g
low
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Method
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step 1
Quarter the cabbage, remove the core and shred the leaves. Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool. Drain well. Heat the goose fat in a pan and sauté the shallots, rosemary sprig and garlic cloves for 5 mins, until golden. Discard the garlic and rosemary, toss in the cabbage, stir-frying until reheated. Season and serve.
Recipe from Good Food magazine, December 2005
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A star rating of 4.7 out of 5.8 ratings
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