Prep and cook time: 45 mins

Serves 4

Ingredients:

• Small knob butter
• 2 carrots, cut into batons
• 1 cabbage (e.g. Savoy), cut into 8 wedges attached at the core
• 100ml chicken stock

Method:

1. Heat the butter in a pan, then add the carrots and sizzle for 1 min until glossy and coated.
2. Nestle the cabbage wedges snugly in the pan and pour over the stock.
3. Cover with a lid and simmer for 30 mins until the cabbage has wilted and the carrots are tender.