Orange zest cabbage by Joan

Here is one of my favourite ways to cook cabbage, best done white cabbage, or something not too crinkly:

Finely shred enough cabbage for 2 generous portions. In a large saucepan heat a tablespoonful, or a bit more, of olive oil. When oil is good and hot, tip in the cabbage and stir for about 5 minutes. Stir in the zest of half an orange, and grate some nutmeg over it. Should be slightly browned in places but still crunchy. Serve very hot.

Sent in by Joan of Merton