200ml/7fl oz chicken stock
¼ cabbage, shredded
100ml/3½fl oz double cream
2 tbsp chopped fresh thyme
25g/1oz butter, chopped
Bring the stock to the boil in a saucepan, then add the cabbage. Reduce to a simmer and cook for 5-7 minutes, or until softened, then stir in the cream and thyme.
Cook for a further 2-3 minutes, or until the cabbage is completely softened, then stir in the butter. Serve.
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