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Buttered cabbage
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Serves: 8
70g unsalted butter
2 medium savoy cabbages, core discarded and shredded
100ml chicken stock
1. Melt the butter in a large pan until foaming. Add the shredded cabbage and coat in the butter.
2. Season and add the stock. Increase the heat to medium-high and sauté the cabbage, tossing regularly, for 6-7 minutes until glossy and tender. Serve with the ham and lentils.
Typical values per serving:
Energy |
481.16kJ 115kcals |
---|---|
Fat | 8.1g |
Saturated Fat | 4.9g |
Carbohydrate | 6.3g |
Sugars | 6.3g |
Salt | trace |
This recipe was first published in Wed Dec 14 09:36:00 GMT 2011.
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