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4
Easy
10 min
Published 2011
Cut the cabbage in half, core and slice very thinly. Bring a large saucepan of lightly salted water to the boil and blanch the cabbage for 1–2 minutes, then drain. Rinse under cold water to keep the colour, then pat dry with kitchen towel. Using the same pan you blanched the cabbage in, melt the butter over a low heat. When it is foaming, throw in the cabbage and carrot and cook for 2–3 minutes