Creamy Savoy Cabbage with Carrots (serves 8 as a side dish)

Ingredients

• 1 large savoy cabbage
• 4 large carrots
• 50 gms butter
• 4 tbsp double cream
• optional pinch of nutmeg
• Salt and Pepper to season

Method

• Trim the cabbage of any tough leaves and the hard inner core.
• Rinse the leaves and shred as finely as you can.
• Peel and cut the carrots into fine thin strips.
• Bring a pan of water to the boil and add the cabbage and carrots.
• Cook until tender, drain and return to the hot pan
• Add the butter and cream, season as required and add the optional pinch of nutmeg.
• Stir well to coat the vegetables and pile into a serving dish