I love cabbage with fatty or rich meat.
Don’t discard the dark outer leaves of your cabbage, just devein them of the tough middle bit as they add colour to the finished dish
1 small savoy cabbage, quartered, hard core removed and finely shredded
4 spring onions, sliced including green parts
50g butter
1 tbsp wholegrain mustard
1 tsp sherry vinegar
In a large wide pan melt the butter over a medium heat. add the cabbage and spring onions and sauté for 6 – 7 minutes or until tender.
Add the mustard and vinegar, give it all a good stir, taste and add salt if necessary.
Ideal with:
Ingredients
- 50 g butter
- 1 small savoy cabbage quartered, tough core removed and finely shredded
- 4 spring onion sliced including green parts
- 1 tbsp wholegrain mustard
- 1 tsp sherry vinegar
Instructions
- In a large wide pan melt the butter over a medium heat. add the cabbage and spring onions and sauté for 6 - 7 minutes or until tender.
- Add the mustard and vinegar, give it all a good stir, taste and add salt if necessary.
Nutrition
Calories: 45kcalCarbohydrates: 9gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 90mgPotassium: 317mgFiber: 4gSugar: 4gVitamin A: 1278IUVitamin C: 38mgCalcium: 65mgIron: 1mg
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