Method
1. Cut the cabbage in half and take out the core. Shred the leaves finely and keep in a plastic bag in the fridge until you re ready to cook. 2. Steam or cook in boiling salted water for 4-5 minutes until tender. 3. Serve at once.
Alternative: melt 55g/2oz butter with 2 tbsp sunflower oil in a large pan. Add the cabbage, cover and cook very slowly for about 10 minutes until tender and buttery. Stir from time to time to stop the cabbage catching. Stir in 1 tbsp caraway seeds and/or 60ml/2fl oz double cream and serve at once.
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