5: Melt 20 g butter in a large pan on medium heat. When good and hot, add the spring onion. Salt and pepper, then cook for 1 or 2 minutes.
6: Pour 200 ml liquid cream into the pan. Salt and pepper again, then bring to the boil. Leave to reduce by about half.
7: Add the cauliflower and cabbage...
8: ...and mix well. Leave to heat through for 2 or 3 minutes before serving.
9: Serve on its own or to accompany meat, for example.
Remarks
If you don't have a spring onion, use a shallot or small normal onion. For the cabbage, you can use whatever grows locally: white, green, Savoy, or even Chinese leaves.