Cider & Bay Braised Cabbage

Remove and discard any discoloured or wilting leaves from the cabbage, then pull off the remaining leaves and wash thoroughly. Drain well in a colander, then cut the stalks from the middle of the largest leaves and discard (don’t worry about removing stalks from the smaller leaves). Next, stack the leaves on top of one another – largest at the bottom – then roll up tightly from one side, into a sort of cabbage ‘Swiss Roll’. Take a sharp knife and cut 1-2cm slices across the roll, so that you end up with a pile of shredded cabbage.

Place a large, shallow pan (for which you have a lid) on a medium heat and add the butter. Shake the pan every so often so the butter solids don’t burn, then, when the butter has melted, add the shredded cabbage and the bay leaves. Pour in the cider, add a good pinch of salt and ground pepper to taste, then stir well to mix everything together.

Reduce to a low heat and put the lid on the pan, then cook (stirring every now and then) for 15-20 minutes, or until the cabbage has absorbed all the liquid. Check the cabbage leaves are tender – if not, add another tablespoon of cider, put the lid back on and cook for 5 more minutes. When the cabbage is cooked to your liking, check the seasoning and add more salt or pepper if necessary, then remove the bay leaves and serve while hot.