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Shredded Savoy cabbage with vegan orange butter recipe

Shredded Savoy cabbage with vegan orange butter recipe

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Take cabbage up a notch a zesty thyme-flavoured butter. Top with vibrant orange zest to liven up your Christmas dinner sides. See method

  • Serves 6
  • 10 mins to prepare and 15 mins to cook
  • 152 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 90g unsalted vegan butter block
  • finely grated zest 1 orange
  • large pinch ground cloves
  • 2 sprigs thyme, leaves stripped plus extra to serve
  • 1 small onion, finely sliced
  • 2 garlic cloves, finely chopped
  • 1 x 500g Savoy cabbage, cored, thick veins removed and finely shredded
  • 500ml hot vegetable stock made with 1 vegetable stock cube

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    8g 39%
  • Sugars

    4g 5%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 5.7g Protein 2.2g Fibre 3.1g


  1. Put 70g butter, half the orange zest, the cloves and thyme into a small bowl, season well and mash together with a fork until well combined.

  2. Heat the remaining butter in a large, deep frying pan set over a medium-high heat and fry the onion for 7-8 mins until soft, then add the garlic for another min. Add the cabbage and fry, stirring regularly for 2-3 mins until almost soft, then add the stock and simmer for another 3-4 mins. Season and stir in half of the orange butter.

  3. Serve the cabbage dotted with the remaining orange butter on top with extra orange zest and thyme scattered over.

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