Steps
- Cut 1 Savoy cabbage into 8 wedges, keeping the core attached. Cut 2 carrots into batons.
- Melt 1 tablespoon of butter in a wide lidded pan over medium heat. Add the carrots and cook for 1 minute, turning to coat.
- Fit the cabbage wedges snugly around the carrots and pour over 100ml of chicken broth. Cover and simmer gently for about 30 minutes, until both vegetables are tender.