Freefrom Many Cabbages!
Wheat, gluten, corn, soya, nightshade, egg,
dairy & nut free
3 tbsps olive oil
2 large onions, peeled and sliced
2 heaped tsps coriander seeds
1/2 medium red cabbage, finely sliced
200g / 7oz Cavolo Nero, sliced
300ml / 10fl oz wheat/gluten-free vegetable stock
1 small spring cabbage, sliced
sea salt and freshly ground black pepper
Heat the oil in a heavy pan and gently fry the onions with the coriander seeds for 8-10 minutes or until the onions are nearly cooked.
Add the red cabbage, Cavolo Nero and the stock, cover and cook gently for 5 minutes. Then add the spring cabbage and continue to cook, covered for a further 5 minutes or until the cabbages are just cooked but still a little crunchy.
Season to taste before serving.
Serves 6 - per portion
91cals - 2.7g protein
6g total fat - 0.8g sat / 4g mono / 10.8 poly
7g carbohydrate of which 5g sugar
3g fibre - 131mg sodium / 0.3g salt
Good Source of: Vitamins B1, B6, C & folate
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