Creamed Savoy Cabbage and Carrots


  • 1 large Savoy cabbage
  • 4 large carrots
  • 4 tablespoons butter
  • 4 tablespoons heavy cream
  • Pinch of nutmeg


Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor. Bring a pan of water to a boil and add the cabbage and carrots. Boil for 6 minutes until just tender, then drain. Return to the hot pan and add the butter and cream. Season with salt and pepper, if you like, then add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.