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- Preheat the oven to 230°C/210°C fan/gas mark 8. Place the wine and bay leaves in a large heavy saucepan. Bring to a boil and allow to bubble until reduced by half.
- Add the cabbage and some salt and pepper. Return to a boil, cover with a lid and transfer to the oven. Bake for 30-35 minutes until the cabbage is soft, stirring after 15 minutes.
- Stir the cubes of butter into the warm cabbage. Season and serve immediately.
Note: chicken stock can be used as an alternative to white wine, if you wish.
Per Serving: 276kcals, 20.5g fat (12.9g saturated), 12.2g carbs, 6.2g sugars, 2.6g protein, 4.5g fibre, 0.218g sodium
Serving suggestion: this delicious cabbage is the perfect side dish to serve with our Sweet and Sticky Ham – click here for recipe.