I thought I was being so virtuous when I thought of doing a piece of fish and some braised cabbage for dinner on Sunday. Simple, low-carb, easing us off of the rich food bandwagon. Ha.
The trouble was, I had half a head of Savoy cabbage in the fridge, needing to be used up. And since the last time I made Molly Stevens’ recipe for braised Savoy cabbage with triple-cream cheese, I’m not sure I’ll be able to do much else with Savoy (I didn’t print the recipe last time, but I’m sure going to now). And as it turned out, the only suitable cheese we could find at the supermarket was Cambozola – wowie. A mite stinkier than the Delice de Bourgogne I used before, with the added exciting feature that the bits of blue mold in the cheese remained behind as the cheese melted, creating strange little blue growths in the cabbage. Sounds revolting, I know, but YUM. Continue reading