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Garlic cabbage Chinese cabbage

A couple of ways of using your home grown cabbages and garlic!

Savoy cabbageMy mother cooks cabbage like this a lot and it is so delicious. This is my version.

Garlic Cabbage

1 tbsp sunflower oil
50g butter
2 garlic cloves, finely chopped
1 large savoy cabbage, (take off outer leaves, remove core and shred the rest)
2 tbsp water
salt and black pepper

My mother also adds half a chopped onion too. Tastes good with or without.

  •  Heat the oil and butter in a large saucepan.
  • Add the garlic (and onion if you are using it) and heat for 20 seconds. Do not allow the garlic to fry or burn! Add the cabbage and 2 tablespoons water and stir well, coating the cabbage with the oil and butter.
  • Season to taste, cover and cook over a medium heat for around 10 minutes, stirring now and then until wilted and tender. We like ours to have a bit of a bite so cook it for a shorter time but my mother serves it very tender. Both ways are nice!

Chinese Cabbage

1lb white or green cabbage thinly sliced or shreddedWhite cabbage
Butter or oil for frying
Juice of half a lemon
Black pepper to taste
1/4 pint hot chicken stock (I just use about half a chicken stock cube in some boiling water)
Splash (or glug!) of Soy Sauce

  • Melt butter, put in cabbage, lemon juice, black pepper and soy sauce and fry while stirring for a couple of minutes. (Salt is not needed as the soy sauce is salty)
  • Add just enough stock to cover and simmer for 7 or 8 minutes, or until cabbage is just tender.
  • Do not overcook.

If you are a vegetarian, then just swap the chicken stock cube for a veggie one.

I have to say this tastes good even if you don’t have it with a chinese meal! Try it with pork chops or a nice steak!


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