CREAMED SWEETHEART CABBAGE - Kitchen Garden Magazine

This is a lovely winter dish and is an excellent accompaniment to baked fish or sausages.

SERVES 2

Preparation time: 15 minutes

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Cooking time: 15 minutes

• 1 sweetheart cabbage

• 30g/1oz butter

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• 2 tbsp plain flour

• 250ml/9fl oz milk

• 250ml/9fl oz cooking water from the cabbage

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• Salt and pepper

• ¼ tsp nutmeg

1. Cut the cabbage into quarters, then blanch it for 3-4 minutes. Set aside, reserving 250ml/9fl oz of cooking water.

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2. Make the sauce by melting the butter in a medium pan, add the flour and keep stirring until you have a thick paste. Add the milk and cooking liquid a little at a time. Bring to a simmer until the sauce is thickened. Add the nutmeg, and take off the heat.

3. Add the cabbage and mix through to coat.

4. Season with salt and pepper and serve with baked fish or sausages.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.