Shredded Savoy cabbage with vegan orange butter recipe
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Take cabbage up a notch a zesty thyme-flavoured butter. Top with vibrant orange zest to liven up your Christmas dinner sides.
See method- Serves 6
- 10 mins to prepare and 15 mins to cook
- 152 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 90g unsalted vegan butter block
- finely grated zest 1 orange
- large pinch ground cloves
- 2 sprigs thyme, leaves stripped plus extra to serve
- 1 small onion, finely sliced
- 2 garlic cloves, finely chopped
- 1 x 500g Savoy cabbage, cored, thick veins removed and finely shredded
- 500ml hot vegetable stock made with 1 vegetable stock cube
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Shop ingredientsEach serving contains
- Energy
- 630kJ 152.0kcal
- Fat
- 13g
- Saturates
- 8g
- Sugars
- 4g
- Salt
- 0.8g
of the Reference intake
Carbohydrate 5.7gProtein 2.2gFibre 3.1g
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- Put 70g butter, half the orange zest, the cloves and thyme into a small bowl, season well and mash together with a fork until well combined.
- Heat the remaining butter in a large, deep frying pan set over a medium-high heat and fry the onion for 7-8 mins until soft, then add the garlic for another min. Add the cabbage and fry, stirring regularly for 2-3 mins until almost soft, then add the stock and simmer for another 3-4 mins. Season and stir in half of the orange butter.
- Serve the cabbage dotted with the remaining orange butter on top with extra orange zest and thyme scattered over.
- See more Vegan Christmas recipes
