Gut Loving Caraway Cabbage
Ingredients
- 300 g Spring Cabbage
- 60 g Butter (or clarified butter/ghee)
- 2 tsp Caraway Seeds
- 1 pinch Salt
Instructions
- Peel off the leaves and wash. Slice out the tough core. Slice the leaves finely with a large sharp cooking knife.
- Melt the butter in a large frying pan, then add the sliced cabbage, caraway seeds and salt, stirring for a few minutes on a medium heat until the cabbage is just cooked and retains its green colour.
- Serve straight away!
Notes
- To make this Dairy-free you can use olive oil in place of the butter.
- If you have any leftovers, they are great added to fried rice, or you could mix into leftover potato to make a Bubble and Squeak.
- Keep leftovers in the fridge for up to two days.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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