Fantastic Savoy Cabbage recipe with anchovies, garlic & breadcrumbs

When I was a young child I detested vegetables. But, for some reason, I absolutely love them now. As my family is particularly fond of Savoy cabbage (although I am not so keen on the after effects), I tried this very simple recipe recently and it was SCRUMMY. Seriously.

Fantastic Savoy Cabbage

Recipe by Jamie Oliver, adapted by GraceDifficulty: Super easy
Servings

2

servings
Prep time

5

minutes
Cooking time

5

minutes

Based on a recipe by Jamie Oliver, I tweaked it a bit and served it with grilled pork chops.

Ingredients

  • Tin anchovies, reserve oil

  • Garlic clove chopped

  • 100g panko breadcrumbs (but any type will do apart from those very fine ones – I would have used Waitrose’s lemon & pepper breadcrumbs but didn’t have any left)

  • Zest of unwaxed lemon

  • Half Savoy cabbage, core removed and leaves shredded

  • Dollop butter

  • Tbspn olive or rapeseed oil

Directions

  • Steam the cabbage until tender (about 5 mins). Keep warm.

  • Heat the olive and anchovy oils in a large frying pan then add the anchovies and garlic for a few minutes. Add the breadcrumbs and stir until golden.

  • Pop the cooked cabbage to the frying pan and stir well. Add the lemon zest, a dollop of butter and lots of salt and pepper. Stir and serve.

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Rose
Rose
1 year ago

Just made this with a roast and it was incredible, thank you!

Annabel & Grace
Admin
1 year ago
Reply to  Rose

Hi Rose, so glad you enjoyed your Savoy cabbage and thank you for letting us know! Best wishes, Grace

Anonymous
Anonymous
8 months ago

i’ll try it this week thanks

Annabel & Grace
Admin
8 months ago
Reply to  Anonymous

One of my fave ways to prepare cabbage. Hope you enjoy it as much as we do! Best wishes, Grace

Anonymous
Anonymous
2 months ago

Is this recipe freezer friendly?

Annabel & Grace
Admin
2 months ago
Reply to  Anonymous

Hi. I have never frozen this dish so unable to say whether it would freeze or not, sorry. Never had any left over as it is too delicious! Best wishes, Grace