Directions:
- Cut red cabbage into 8 wedges leaviong core attached so it remains intact during cooking.
- Melt butter in large frypan over medium-high heat and add garlic, then cabbage and cook, turning, for 2 minutes.
- Add the stock and reduce heat to low and simmer covered, for 3 minutes and then add peas and simmer covered, for a further 3 minutes or until cabbage and peas are tender.
- Top with parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.33 Kcal (311 kJ) | ||
| Calories from fat | 24.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.69g | 4% | |
|---|---|---|---|
| Cholesterol | 7.17mg | 2% | |
| Sodium | 68.33mg | 3% | |
| Potassium | 299.98mg | 6% | |
| Total Carbs | 10.53g | 4% | |
| Sugars | 5.34g | 21% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 2.41g | 5% | |
| Vitamin C | 63mg | 105% | |
| Iron | 1.4mg | 8% | |
| Calcium | 53.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 52.91 Kcal (222 kJ) | ||
| Calories from fat | 17.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.91g | 4% | |
|---|---|---|---|
| Cholesterol | 5.1mg | 2% | |
| Sodium | 48.63mg | 3% | |
| Potassium | 213.51mg | 6% | |
| Total Carbs | 7.5g | 4% | |
| Sugars | 3.8g | 21% | |
| Dietary Fiber | 2.1g | 12% | |
| Protein | 1.72g | 5% | |
| Vitamin C | 44.9mg | 105% | |
| Iron | 1mg | 8% | |
| Calcium | 38mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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