Sautéing cabbage gives it a sweet and caramelised flavour
Cook: 15 Mins
Serves: 6
Price: 22p per serving
Nutritional Information
Each 120g serving contains
Energy
366kj
88kcal
366kj
88kcal
4%
Fat
5.3g
5.3g
Med
8%
8%
Saturates
3.1g
3.1g
Med
16%
16%
Sugars
4.4g
4.4g
Low
5%
5%
Salt
0.12g
0.12g
Low
2%
2%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
305kj/73kcal
Typical energy values per 100g:
305kj/73kcal
Ingredients
2tsp caraway seeds
30g butter
½ tsp nutmeg
1 small savoy cabbage
50ml white wine
2tbsp reduced fat crème fraiche
Method
1
Quarter the cabbage, remove the stem and thinly shred.
2
Heat a large frying pan over a high heat. Add the caraway seeds and toast for 1min until they release their aroma.
3
Add the butter and nutmeg and allow the butter to melt.
4
Add the cabbage and wine, cover with a lid and leave to braise for 8mins, tossing occasionally, until the cabbage is cooked and softened.
5
Stir through the crème fraiche, season well and stir immediately.