Peppery Savoy Cabbage
|Mixed peppercorns||1 Tablespoon|
|Grated nutmeg||1 1⁄4 Pinch (1 Large Pinch)|
|Butter||2 Ounce, softened (50 Grams)|
|Savoy cabbage||1 Large|
1. Crush the peppercorns using a mortar and pestle, then mix with the nutmeg. Combine butter with the spices, then chill. You can make the butter 3 days ahead. Store it in the fridge wrapped in cling film.
2. Remove outer leaves and stem from cabbage, then thickly slice. Boil in salted water for 5 mins until just tender. Drain and tip into a serving bowl. Toss with the butter, check the seasoning, then serve.