Ingredients
- 25 grams butter
- 2 garlic cloves (minced)
- 800 grams red cabbage (one mini cabbage)
- 1/2 cup chicken stock
- 1 cup peas (frozen)
- Flat leaf parsley (chopped to serve)
How to Make
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Step 1: Cut red cabbage into 8 wedges leaviong core attached so it remains intact during cooking.
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Step 2: Melt butter in large frypan over medium-high heat and add garlic, then cabbage and cook, turning, for 2 minutes.
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Step 3: 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.
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Step 4: Top with parsley and serve.
We hope you enjoy this recipe!
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