Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Shredded Savoy cabbage with vegan orange butter recipe

Shredded Savoy cabbage with vegan orange butter recipe

0 ratings

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

Ingredients

  • 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

    630kj
    152kcal     8%

  • 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

Method

  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.

See more Vegan Christmas recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.