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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Do you remember school cabbage grey soggy and farty smelling. It put me off so badly I have only just started loving it again. My partner cooks it this way and its absolutely gorgous with mash and carrots. For a change you can swap the cabbage for brussels sprouts. Goodbye to just boiled soggy cabbage. Ingredients:
288 grams savoy cabbage |
2 tablespoon olive oil |
2 garlic cloves, finely chopped |
1/2 medium onion, finely sliced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon dried mixed herbs |
Directions:
1. Quarter the cabbage,trim off and discard the core at the point of each quarter (or give the core to the guinea pig they love it)then cut the quarters into very thin slices.
2. Heat the oil in a large deep frying pan. Add the onion, fry until soft. add the garlic and fry for a minute, do not let it brown or it will turn bitter, Add the cabbage,salt, pepper and mixed herbs and stir and mix, to coat the cabbage well.
3. Place a lid on the frying pan and cook for 15 minutes.
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