One simple and comforting side dish coming up – Warm Buttered Slaw. Mum would often whip this up when we were kids. Dishes like this feel so nostaligic for me + I love sharing them with you!
Now before you get turned off with the cabbage…. This was one of my favourite ways to eat veggies when I was younger. And that’s saying somehting. I wasn’t overly keen on zucchini’s or boiled cabbage but this, this was so tasty!
Firstly look at the colour of the dish! It’s what I call a happy dish with the yellow and orange tones.
Secondly the cabbage is not boiled, its lightly fryed and steamed. Which I know sounds like an odd combination of cooking but trust me on this, it just works.
Lastly because zucchini isn’t an overly flavoursome veggie + it’s grated, as a child I wouldn’t be able to ‘taste’ it. For someone who now likes all veggies (except for cucumber) I was quite particular with how my veggies were cooked when I was younger…
The flavour of this Warm Buttered Slaw really does come from the butter so choose a nice one. As I’m now dairy free I use Goats Milk Butter. The flavour that delivers is devine. But if you don’t have to worry about that a nice organic butter is best.
To give a little contrast to the veg, the slivered almonds bring in just the right amount of texture.
I always remember mum pairing this Warm Buttered Slaw with her Sticky Ginger + Garlic Pork as we got older (as shown above), but this really could complement any choice of protein.
Warm Buttered Slaw is light enough to enjoy during the warmer months + comforting for those cooler nights.
–5An’t8
What Do I Need?
- 1/2 Savoy Cabbage, thinly sliced
- 2 Carrots, grated
- 1 Zucchini, grated
- 40g Butter*
- 40g Slivered Almonds
- Salt + Pepper
Let’s Do This!
1. Heat a large frypan over medium heat and melt the butter.
2. Add in the veggies, it might seem to overrun the pan but the veggies will start to shrink down.
3. Toss the veggies regularly to ensure they are all cooked and you don’t get any bits that are over cooked. Add salt + pepper to your liking
4. After about 7-10mins the veggies should be just about cooked. Add in the slivered almonds, toss to combine.
5. Remove from heat + serve.
This serves 4-5 people.
*For a lactose/cow’s dairy free version use Goat’s Milk Butter. For Vegan use coconut oil.
This recipe is gluten free, SIBO friendly, vegetarian and can be made dairy free + vegan