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1
To make the butter, put everything EXCEPT the butter into the bowl of a food processor, whizz until finely chopped and then add to the butter.
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2
Mash everything together until all is incorporated, roll into a sausage shape and store in greaseproof paper in the fridge or freezer as needed.
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3
To make the cabbage half it and cut out the core.
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4
Separate the leaves starting at the outside and cut any large ones into halves and quarters.
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5
Bring a pan of water to the boil, add a little salt along with the cabbage, bring back to the boil, lower the heat just a little and simmer for 5 minutes ONLY.
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6
Have a large bowl of ice water ready and immediately plunge the cabbage into it to stop the cooking process - this is really important.
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7
Once cold, drain the cabbage well and reserve until needed.
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8
Melt a large hunk of the flavoured butter in a pan over a medium heat and allow to sizzle for just less than 1 minute without browning.
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9
Add the prepared cabbage (you may have to do this in 2 batches) and heat gently until hot, completely coated with the butter and any excess water has evaporated off.
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10
Season with a little salt and plenty of pepper.
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11
Fight over the last pieces and dream about having your next cabbage fest!
