Serves 4

2 lb (900 g) Savoy cabbage

1 oz (25 g) lard

1 onion, chopped

1 1/4 cup (1/2 pint) 300 ml beef stock

pinch grated nutmeg

salt and freshly ground black pepper

2/3 cup (150 ml) 1/4 soured cream

1. Remove the thick stems from the cabbage and cut the leaves into wide strips. Wash and drain thoroughly.

2. Melt the lard in a large saucepan, add the onion and cook for 5 minutes.

3. Stir in the cabbage, stock and nutmeg and season to taste with salt and pepper.

4. Cover and cook over low heat for 20 minutes, stirring from time to time. Drain off any excess liquid.

5. Stir the soured cream into the cabbage, arrange on a warm dish and serve immediately.

Baked Cabbage with Bacon   Braised Red Cabbage  

Buttered Cabbage with Coriander Seeds   Cabbage and Bacon Broth   Cabbage Pie   Cabbage Rolls   Cabbage Stew

Green Cabbage Simmered with Paprika and White Wine   Polish Red Cabbage  Savoury Spring Cabbage   Scottish Potato, Cabbage and Cheese Bake   

Stewed Red Cabbage   Stir Tossed Cabbage   Stir-fried Cabbage  

Stuffed Cabbage Leaves   Stuffed Cabbage Rolls   Sweet and Sour Red Cabbage