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Categories:Viewed: 87 - Published at: 4 years ago
Ingredients
- 25 g butter
- 2 garlic cloves (minced)
- 1 red cabbage (mini 800 grams)
- 1/2 cup chicken stock
- 1 cup peas (frozen)
- flat leaf parsley (chopped to serve)
Method
- 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.