{"id":9169,"date":"2023-12-18T10:19:04","date_gmt":"2023-12-18T10:19:04","guid":{"rendered":"https:\/\/eathabesha.com\/?p=9169"},"modified":"2023-12-18T10:19:04","modified_gmt":"2023-12-18T10:19:04","slug":"cabbage-has-bags-of-lovely-flavour-if-you-follow-jamie-olivers-easy-recipe","status":"publish","type":"post","link":"https:\/\/eathabesha.com\/everyday-meals\/cabbage-has-bags-of-lovely-flavour-if-you-follow-jamie-olivers-easy-recipe\/","title":{"rendered":"Cabbage has bags of lovely flavour if you follow Jamie Oliver\u2019s easy recipe"},"content":{"rendered":"

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Cabbage is a versatile vegetable that makes a great side dish for many meals, from fish to roasted meat of your choice.<\/p>\n

However, like Brussels sprouts, cabbage often gets bad press, evoking bad memories of unpleasant school dinners but it doesn\u2019t have to be like that if it is cooked a certain way.<\/p>\n

With a careful hand, cabbage can be transformed from the stuff of nightmares to a versatile and delicious addition to many a meal.<\/p>\n

Taking to his website, Jamie Oliver shared a braised white cabbage recipe that he claims is \u201csuper easy\u201d and takes just 15 minutes to make.<\/p>\n

He said: \u201cThe combo of sliced white cabbage, bacon and fresh thyme is a total classic and has bags of lovely flavour.\u201d<\/p>\n

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Ingredients\u00a0<\/h3>\n

565ml organic chicken or vegetable stock<\/p>\n

Six rashers of higher-welfare smoked streaky bacon<\/p>\n

A few sprigs of fresh thyme<\/p>\n

One white cabbage<\/p>\n

One small knob of unsalted butter<\/p>\n

Extra virgin olive oil<\/p>\n

Method\u00a0<\/h3>\n

Start by pouring the stock of your choice into a large pan, then add the bacon and thyme leaves. Place over a medium heat and bring it to a boil.<\/p>\n

Meanwhile, discard any tatty outer leaves from the cabbage before halving and very finely slicing the rest. The tough core should also be discarded.<\/p>\n

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<\/p>\n

Once boiling, add the cabbage to the stock, mix well, pop the lid on and boil furiously for around five minutes.<\/p>\n

Afterwards, turn the heat down to a simmer and continue to cook until the cabbage is a pleasure to eat, topping up with a little extra stock or water if needed.<\/p>\n

Test the cabbage for tenderness. If necessary, add more water and continue cooking, with the pan covered.<\/p>\n