Creamy garlic cabbage

Fill a stock pot to about halfway with water, season generously with sea salt, and heat on high.

Remove one or two outer leaves from the head of cabbage.

Cut the head into 4 even pieces, cut the core off each piece, and thinly slice into 1 cm slices.

Put the sliced cabbage in a colander and rinse under water.

Once the water boils, add the cabbage and boil 2 to 3 minutes until just tender; do not overboil or the texture turns mushy.

Remove the pot from the heat, drain the cabbage into a colander and rinse under cold water to stop the cooking.

Heat a large frying pan on medium and add the extra virgin olive oil.

After a couple of minutes add the chopped garlic and mix continuously about 1 minute until fragrant, without browning it.

Add the flour and keep mixing for about 2 minutes to cook off the raw flour flavour.

Add the milk, vegetable broth, dried oregano and dried thyme; mix and cook about 5 minutes to a slightly creamy sauce.

Season with sea salt and black pepper, add the boiled cabbage and mix until well combined.

Lower to a low heat and simmer about 3 minutes until the cabbage is heated through.

Turn off the heat, add the grated cheese and the lemon juice, and mix.

Transfer to a serving dish and top with chopped chives.