|Prep Time: 10 minutes
Cook: 30 minutes
Small knob butter
2 carrots, cut into batons
1 Savoy cabbage, cut into 8 wedges attached at the core
100ml chicken stock
Heat the butter in a pan, then add the carrots and sizzle for 1 min until glossy and coated.
Nestle the cabbage wedges snugly in the pan and pour over the stock. Cover with a lid and simmer for 30 mins until the cabbage has wilted and the carrots are tender.