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Cabbage With Saffron

The addition of saffron lifts this cabbage dish into the realms of gourmet and makes it special enough to be served at a dinner party for friends or business colleagues.

It’s very easy to do, but you need to be aware that when the recipe says simmer it means simmer. Do not boil the cabbage.

Your ingredients are:

1 white cabbage, washed, cored and shredded
600mls beef stock
1 pinch saffron, the best you can afford
200g finely chopped ham
1 white onion, sliced thinly
black and cayenne pepper

Bring the beef stock to a boil, reduce it to a simmer and add the cabbage. Cook for 15 minutes.

Mix the saffron with a little of the hot stock and add to the cabbage with all the rest of the ingredients. Simmer until the cabbage is tender. Test it by tasting, it should still have a little bit of ‘bite’ to it.

Drain and serve. Use the stock to make a gravy or sauce to go with the meat, if that’s what you are having.

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