Stir-Fried Cabbage

"Cabbage is gorgeous. Richer in vitamin C than oranges, dirt cheap and so tasty. Also it’s so easy to cook it right it’s insane. First off – buy the right stuff. The new season, loosely packed cabbage is the best, in fact the less on the head, the better. What the supermarkets call spring cabbage will do too. Just shred it – roughly. It needn’t go through the food processor so don’t fret about not having one. Shred up to the core – that’s not nice. Plenty of butter or any other fat for that matter, goose or duck fat does nicely, as do beef drippings. Herbs – cabbage loves dill, and mint, but only stick it in when it’s cooked. Tomatoes – genius. Or ketchup. Melt the fat, turn up the heat, whack in the cabbage, stir it about a few times and it’s ready in under 5 minutes. Gorgeous with pork, but fish likes it a lot too."

Preparation Time5 min

Cooking Time5 min