- 100ml Chicken stock
- ¼ cabbage, roughly shredded
- 100ml double cream
- 2 tbsp chopped fresh thyme
- 1 Tbsp butter
Bring the stock to the boil in a saucepan, then add the cabbage.
Reduce to a light simmer and cook for 6-7 minutes, or until softened, then stir in the cream and thyme.
Cook for a further 3-4 minutes, or until the cabbage is completely softened, then stir in the butter.