Wild Garlic Herb

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	20 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

500 g white cabbae
4 tablespoon pesto (wild garlic almond paste, in my recipes)
1 dash rapeseed oil
200 ml almond milk (almond drink)

Instructions

Chop the cabbage on the slicer or in the food processor. Heat the oil in a large pan and lightly brown the cabbage. Stir, put a lid on and turn the temperature down.
After 5 - 10 minutes add the wild garlic and almond paste and let it melt in 2 - 3 minutes. Then add the almond milk and stir again and again. Add the condensed water to the herb from the lid, which is always placed on top. Let cook until you want to bite.
You can feel your way around with the wild garlic and the almond milk. The almonds or almond milk make the dish very filling.
I eat it as a main course. As a side dish, it is enough for 2 people.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.