I love cabbage, and especially Savoy Cabbage. If you cook cabbage for too long, it turns a nasty yellow colour, and gives off lots of dodgy sulphuric smells. For the best result you need to cook your cabbage briefly (and on a high heat). This will also help to keep the cabbage a rich, and dark green colour.
A tried and tested way to cook cabbage is as follows: First, take off the outer leaves. Slice the Savoy Cabbage in two, and remove the hard woody core in the centre. Then slice up the cabbage into chunks.
Get hold of a wok, and when the pan is hot enough, pour in some nut oil. Nut oil burns at a higher temperature, and so is perfect for this sort of thing. Fry the cabbage in the hot oil, shaking the wok as you go. Add a crushed garlic clove, some salt, pepper and a pinch of sugar. After a few minutes the cabbage should be ready. Simplicity itself.
