Garlic Cabbage

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Cabbage cooked with garlic may not seem an obvious choice, but if butter is used the resulting dish makes an excellent accompaniment to chicken.

There’s no need to use full fat butter. Ghee, which is now widely available in the Asian section of supermarkets, makes a perfect substitute and is a much healthier alternative.

This is cooking at its simplest and you barely need a recipe at all. Just shred some white cabbage, crush two cloves of garlic and cook these over a moderate heat in 50 grms of butter for about a minute.

Turn down th heat, cover the pan and cook for a further 15 minutes. Shake the pan occasionally just to stir things up a bit and to avoid sticking.

Season with salt and pepper, then drain before serving.

If you have trouble with peeling garlic, try this simple method. Lay the flat blade of a kitchen knife on top of the clove and rap it smartly with the side of your fist. The peel will fall away from the garlic and all you need do is trim the root end.

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