Mike van de Elzen: Sauteed broccoli with white cabbage and chili garlic butter - The Sunday Session with Francesca Rudkin

Sauteed broccoli with white cabbage and chili garlic butter 

Cook time: 5 minutes 

Prep time: 10 minutes 

Serves: 6 

1/2 large white cabbage, cut into small wedges  

10 heads sprouting broccoli  

150 gm butter cracked pepper  

1/4 cup curly parsley  

1 red chili 

2 cloves garlic  

sea salt  

2 tbsp sunflower oil  

1 lemon  

1 cup fresh coriander 

Bring a large pot of water to the boil and season with a good amount of salt. Place the broccoli in the boiling water and leave for 10 seconds before removing and dropping in iced water as quickly as you can to stop the cooking.  

Make up the butter by crushing the garlic cloves and chili down to a paste and add to the softened butter, along with the chopped curly parsley, sea salt and cracked pepper. Set aside.  

Pre-heat a cast iron pan and break the cabbage up into smaller pieces and sauté in a touch of oil until slightly coloured, add a tbsp of water to help the steaming. Once just cooked, place into a large bowl and repeat until all the cabbage is sauteed. Finally add a touch more oil and add in the broccoli heads, sauté and add the butter to the bowl and toss until well coated.  

Then spoon over the cabbage. Squeeze the juice of the lemon over the top and finish with the fresh coriander. Serve straight away.

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