Spring harvested cabbage is amazingly sweet, crunchy and delicious. It is almost too good raw to eat cooked but this simple recipe really brings out the flavour of the cabbage and is totally addictive - give it a try! Tip - even the core of these cabbages are sweet and yummy.
Prep Time15minutes
Cook Time25minutes
Total Time40minutes
Ingredients
1/2head of spring cabbage, roughly chopped
1onion, chopped
1Tbspolive oil
1Tbspbutter
Handful of garlic scapes, chopped
Juice of half a lemon or lime
Plain yoghurt
Salt and freshly ground black pepper
Instructions
Heat oil and butter in a large skillet until hot but not smoking. Lower heat to medium, add onion, and fry until translucent, 5 minutes.
Add cabbage and fry, stirring often until cabbage has wilted but is not mushy, about 10-15 minutes.
Add salt and pepper to taste.
Sprinkle cabbage with lemon juice and toss.
Plate cabbage and add a couple of big dollops of yoghurt. Yum!