Stir fried cabbage with spring greens recipe
ingredients
300 g (10 oz) Savoy cabbage
200 g (7 oz) spring greens
1 tsp olive oil
3 - 4 garlic cloves, peeled and finely sliced
1 carrot, peeled and coarsely grated
2 tsp caraway seeds
salt and freshly ground black pepper
200 g (7 oz) spring greens
1 tsp olive oil
3 - 4 garlic cloves, peeled and finely sliced
1 carrot, peeled and coarsely grated
2 tsp caraway seeds
salt and freshly ground black pepper
method
1. Cut out the core from the cabbage and remove any tough stems from the spring greens. Finely shred the cabbage and greens, keeping them separate.
2. Heat the olive oil in a large, non-stick wok or frying pan. Add the garlic and stir-fry for 30 seconds, then add the Savoy cabbage and stir-fry for 2 - 3 minutes.
3. Add the carrot and spring greens to the wok and stir-fry for a further 3 - 4 minutes or until the vegetables are just wilted and the cabbage has turned bright green. The vegetables should be tender but retaining a slight crispness.
4. Sprinkle in the caraway seeds and season generously with salt and pepper. Toss to mix and serve immediately.
2. Heat the olive oil in a large, non-stick wok or frying pan. Add the garlic and stir-fry for 30 seconds, then add the Savoy cabbage and stir-fry for 2 - 3 minutes.
3. Add the carrot and spring greens to the wok and stir-fry for a further 3 - 4 minutes or until the vegetables are just wilted and the cabbage has turned bright green. The vegetables should be tender but retaining a slight crispness.
4. Sprinkle in the caraway seeds and season generously with salt and pepper. Toss to mix and serve immediately.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
