This is a deliciously sweet way of eating cabbage. The recipe was given to me by a very old friend who swore by the combination of cabbage, pears and shallots - yum! A great side dish for pork or duck.
8 people made this
500g savoy cabbage
butter, as needed for cooking
2 shallots, finely chopped
icing sugar, to taste
1 tablespoon creamed horseradish
100ml single cream
salt and pepper, to taste
cayenne pepper, to taste
ground nutmeg, to taste
2 ripe pears, peeled and diced
Method Prep:15min › Cook:20min › Ready in:35min
Rinse cabbage and remove the hard stalk in the middle. Bring a saucepan of salted water to the boil and add the cabbage, blanching very quickly (under 5 minutes). Drain and rinse under cold water to stop it cooking then finely shred the leaves.
Melt some butter in a saucepan and cook shallots until translucent. Dust with icing sugar then add cabbage and cook and stir for a few minutes. Add horseradish and cream and bring to a simmer. Season with salt, pepper, cayenne and nutmeg to taste. Add pears and heat through for just a few minutes. Transfer to a serving dish and serve immediately.