James Strawbridge’s Braised Super Greens

James Strawbridge’s Braised Super Greens

Brilliant as a side dish for your Sunday roast or a healthy accompaniment for a midweek meal, this is so simple to prepare and makes the most of seasonal savoy cabbage.

Serves 4



  1. Crush your garlic cloves and halve your shallots. Sauté in melted butter for 10 mins until caramelised. 
  2. Add the diced fennel, celery, and leek along with thyme and rosemary to the pan. Turn the shallots and stir everything well. Then season with grated nutmeg, sea salt and pepper. 
  3. Finely chop the cabbage and add to the pan. Pour over the cider and place in a few knobs of extra peppercorn butter.
  4. Cover with a cartouche or lid and braise on medium heat for 15 mins. 
  5. Serve with a generous handful of chopped parsley.
  • Savoy Cabbage (single) - 01
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The Green Grass and High Tides Podcast

In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.

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