Braised Cabbage & Carrots

small knob butter
2 carrots, cut into batons
1 Savoy cabbage, cut into 8 wedges attached at the core
100ml chicken stock
  1. Heat the butter in a pan, then add the carrots and sizzle for 1 min until glossy and coated.
  2. Nestle the cabbage wedges snugly in the pan and pour over the stock.
  3. Cover with a lid and simmer for 30 mins until the cabbage has wilted and the carrots are tender.
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