This particular post is dedicated to my truly wonderful and loving grandmother who passed away peacefully this morning. If we were ever having vegetables with a meal I always remember the taste of this cabbage dish which I loved as a child, and still do today. It’s very simple and very delicious, perfect to have as a side dish or even, as I am doing right now, a late night snack. Although this is my grandmother’s recipe and was passed down to me through the family, I wanted to pass it on to my followers and fellow paleo eaters as, much like my grandmother, it’s so lovely and warming. It’s perfect to share with family and people you love so I encourage you to try it soon.

You can use any white or green cabbage for this recipe, personally I would opt for a green or Savoy cabbage with this recipe. Red cabbage should not be used, despite being from the same family as other cabbages it can’t be cooked in the same way as other cabbages. If, like me at first, you’re not sure how to prepare a cabbage I’ve prepared instructions below, it’s very easy.

How to Prepare a Cabbage:

Firstly remove any straggly leaves from the outside, much as you would do for a cauliflower, but leave the lightly wrapped leaves in place. Now slice the cabbage in half, length ways.

Next remove the core at the bottom on the cabbage by cutting around it and pulling it out.

Now slice the halves down the middle again and then slice the cabbage horizontally. The cabbage bits should just fall before you.

Now you’re ready for the recipe.

Grandma’s Buttery, Spiced Cabbage

Preparation to Plate: 12 minutes

Serves 2-4 people (or 1 greedy Paramedic)

Serve Hot

Consume within 2 Days (1 ideally to preserve flavour)

Ingredients:

1 Green or White Cabbage, chopped (Size depends on number of people)

1 Knob of Butter (Approximately 15g)

Extra Virgin Olive Oil

1-2 tsp Ground Nutmeg (1tsp if Freshly Ground)

Recipe:

Add the olive oil to a large saucepan along with the butter and melt over a medium-low heat.

Once the butter has melted add all the cabbage to the saucepan and give it a good stir ensuring all the strands of cabbage are coated in the butter; this may take a good few stirs.

Clamp on the lid and keep it on a medium heat for around 4-5 minutes. Give it another good stir and then add the nutmeg and stir again. Put the lid back on and keep it cooking for a few minutes. Once the cabbage has a soft, glossy appearance it is cooked. It should still have a bit of crunch but not have any raw taste to it.

All that remains is to plate it up and enjoy. All credit goes to my wonderful grandmother for devising this recipe. Love you.