Ingredients: savoy cabbage, 115ml Worcestershire sauce, sea salt, freshly ground black pepper, olive oil.
Remove the outer leaves of the cabbage and give them a good wash. Roll the leaves tightly and chop into thin strands.
Halve the remaining cabbage and remove the core. Chop the cabbage into thin slices.
Heat a glug of olive oil in a large pan and add the dark outer leaves. Cook for 3-4 minutes then add the remaining cabbage, Worcestershire sauce and season with sea salt and freshly ground black pepper.
Cook the cabbage for a further 3-4 minutes making sure its fully coated in the Worcestershire sauce – serve!
Despite loving cabbage and using Worcestershire sauce in lots of dishes this recipe was really disappointing.
The cabbage was tough and chewy (despite following the recommended cooking times) and the Worcestershire sauce was really salty.
If the cabbage was nice and soft and less Worcestershire sauce was used I could see this dish working but my experience of the tastes and textures is something I don’t plan on repeating.
Overall a really disappointing and disgusting dish!