Savoy, the king of cabbages, with a rich dressing of cream and hot Stilton, makes a dish that goes well with roast lamb.
ingredients
serves: 4
1 tablespoon olive oil
1 large onion
1 small savoy cabbage, about 1 pound
Salt and black pepper
1/4 pound Stilton cheese
7/8 cup light cream
method
1. Heat the olive oil in a saucepan. Peel and finely chop the onion. Add it to the oil and cook gently
2. Meanwhile, trim off and discard any tough or bruised outer leaves from the cabbage. Cut it in half, then remove the core and finely shred the leaves. Rinse the leaves well and drain them.
3. Add the cabbage to the saucepan and stir, then cover and cook over a moderate heat for 6-8 minutes, shaking the pan frequently You may prefer not to add salt as the Stilton will give a salty flavour.
4. While the cabbage is cooking, cut the Stilton into small cubes. Remove the pan from the heat, add the cream, Stilton and some black pepper, then return to the heat and stir until the cheese has melted, but do not allow it to boil. The melted cheese will thicken the cream.
