We eat this with traditional Saturday bangers and mash. If we don't have the bangers, we put an egg on top for the last two minutes AFTER stirring.
You can do cauliflower this way, too, but you won't find universal approval! If you do, then it's necessary to break it up into tiny florets.
Any good cook will know this, but it isn't documented. I hate soggy boiled cabbage, and this way, you don't add water.
Essentially, it's steaming cabbage in the moisture in a big onion.
- Big onion, or two medium sized ones. Colour irrelevant
- Cabbage, or greens to feed two.
- nutmeg to grate
- your preferred herb (I like Thyme)
- oil or butter
- Cheese to taste
- Take a good sized onion (colour irrelevant) or two medium sized ones, and peel, dice.
- Fry gently in a saucepan big enough to cook the cabbage. It must have a lid - and this is too soon to add the herbs!
- When the onion is starting to caramelise, add the herbs
- Boil a half-full kettle
- Chop the cabbage and rinse in a collander,under the hot tap, then
- Pour the half a kettle of water over it
- Add the cabbage (do NOT dry it!) immediately to the saucepan. The herbs should be under it.
- Grate a little nutmeg
- Steam gently for your preferred time. I like three to four minutes, but it depends on how soft you want it
- Stir for the last minute to keep the onion from sticking, and to mix onion and cabbage together.
- Serve and for those who like cheese, grate it onto the hot mixture. Grill if you like it grilled.