Delicious, nutritious and simple – what more can I say!
Dash of olive oil
40g butter or olive oil
1 leek (100g), finely shredded
1 small head cabbage (250g), finely shredded
120g petit pois (defrosted)
Himalayan salt and cracked black pepper to season
Dairy Free: omit butter use olive oil or alternative dressing.
Vegan: omit butter use olive oil or alternative dressing.
Melt the oil and ½ the butter in a deep pan, add leek, cover with a lid and fry gently for 5-8 minutes until soft, stirring gently through the process.
Add cabbage, stir through leek, cover with a lid and gently sauté over medium heat for 6-8 minutes, stirring occasionally. Add petit pois, cook for a further minute, season and serve.
Add diced smoked bacon for a real bacon and cabbage experience. Dice 2-4 rashers and fry in a little olive oil until lightly golden and crisp. Transfer to kitchen paper. Add to cabbage at petit pois stage.
Use leftovers in frittatas, quiches, soups, pasta dishes etc