Creamed tundra cabbage

As served in the Field Kitchen

1 hour

Serves 2

What you'll need…

  • 1 litre double cream
  • 1g nutmeg
  • 0.5g white pepper
  • 1g salt
  • 0.5g mace
  • 4x garlic clove
  • 1 red onion
  • 1x large tundra cabbage
  • 1/2x bunch of parsley
  • 500ml white wine
IMG 8417

The method

1

Place cream, crushed garlic, mace, nutmeg, salt, and white pepper into a large pan and on the lowest heat setting on your hob. reduce by 1/3, whisking every 10 minutes or so; this will take around an hour to reduce.

2

Slice your red onion and slowly sauté in a separate sauce pan with olive oil.

3

Finally, slice your tundra cabbage, place into a saucepan with red onion, add white wine and slowly cook until soft for around 25 minutes.

4

Drain well, saving your cooked wine for later recipes (it's full of delicious flavour and makes a great start to a stock).

5

Once cream and cabbage has cooled fold the two mixes together adding chopped parsley and tasting and seasoning if needed.

6

Serve hot by baking your creamed cabbed mix in the oven at 170° C for 25 minutes.

7

Enjoy as a side or with toasted sourdough.

Recipe from Jake Boyce

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