Caraway-cabbage

Savoy cabbage with caraway

Sautéing cabbage gives it a sweet and caramelised flavour

By , 08 February 2018

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Savoy cabbage with caraway
  • 15 Mins

  • Serves: 6

  • Price: 22p per serving

Nutritional Info
Each 120g serving contains
  • Energy

    367KJ

    88KCAL

    4%
  • Fat

    5.3g

    med

    8%
  • Saturates

    3.1g

    med

    16%
  • Sugars

    4.4g

    low

    5%
  • Salt

    0.12g

    low

    2%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 305kJ/73kcal.
Ingredients
  • 1 small savoy cabbage
  • 2tsp caraway seeds
  • 30g butter
  • ½ tsp nutmeg
  • 50ml white wine
  • 2tbsp reduced fat crème fraiche
Method
  • Quarter the cabbage, remove the stem and thinly shred.

  • Heat a large frying pan over a high heat. Add the caraway seeds and toast for 1min until they release their aroma.

  • Add the butter and nutmeg and allow the butter to melt.

  • Add the cabbage and wine, cover with a lid and leave to braise for 8mins, tossing occasionally, until the cabbage is cooked and softened.

  • Stir through the crème fraiche, season well and stir immediately.