Green Cabbage with Creme Fraiche
1 x 900g/2lb Savoy cabbage
25g/1oz/2 tbsp butter
200ml/7fl oz/¾ cup crème fraîche
a pinch of grated nutmeg
salt and ground black pepper
1 Cut the Savoy cabbage into large wedges. Bring a pan of salted water to the boil, add the cabbage and return to the boil. Boil for 2 minutes, then drain thoroughly.
2 Heat the butter in a large frying pan, add the cabbage and stir-fry for 3–4 minutes.
3 Stir in the crème fraîche and nutmeg, toss briefly and season with pepper to taste. Serve immediately.