Vegetables cooked in a microwave oven retain all their fresh flavour and colour and their crispy texture too.
450 g (1 lb) green cabbage
4 tbsps water
Sea salt
30 g (1 oz) low fat spread
2 tbsps caraway seeds
Freshly ground black pepper
4 tbsps water
Sea salt
30 g (1 oz) low fat spread
2 tbsps caraway seeds
Freshly ground black pepper
method
1. Finely shred the cabbage and place in a roasting bag with the sea salt and water.
2. Tie loosely and cook on HIGH for 5-6 minutes until cooked but still slightly crisp. Drain well.
3. Place the low fat spread in a large bowl and cook on HIGH for 1 minute or until melted.
4. Add the caraway seeds and pepper and stir well. Add the cooked cabbage and toss. Serve garnished with extra caraway seeds if desired.
2. Tie loosely and cook on HIGH for 5-6 minutes until cooked but still slightly crisp. Drain well.
3. Place the low fat spread in a large bowl and cook on HIGH for 1 minute or until melted.
4. Add the caraway seeds and pepper and stir well. Add the cooked cabbage and toss. Serve garnished with extra caraway seeds if desired.
serving amount
serves 4
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