Braised Cabbage, Leeks and Petit Pois

Ingredients 

Dash of olive oil
40 grams butter
1 leek (100 grams), finely shredded
1 small head cabbage (250 grams), finely shredded
120 grams petit pois (defrosted)
Himalayan salt and cracked black pepper to season

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1. Melt the oil and ½ the butter in a deep pan, add leek, cover with a lid and fry gently for 5-8 minutes until soft, stirring gently through the process.
2. Add cabbage, stir through leek, cover with a lid and gently sauté over medium heat for 6-8 minutes, stirring occasionally. Add petit pois, cook for a further minute, season and serve.

 
 
Maggie’s Tip
 

• Add diced smoked bacon for a real bacon and cabbage experience. Dice 2-4 rashers and fry in a little olive oil until lightly golden and crisp. Transfer to kitchen paper. Add to cabbage at petit pois stage.

 

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​Recipe by: Maggie Lynch of Irish Institute of Nutrition and Health

​Website:  www.iinh.net

Join Maggie & husband Richard for their cookery demo on Saturday 8th & Sunday 9th September

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