Nice served with roast lamb or chicken or grilled lamb.
- 25g butter or suitable df spread
- 1 garlic clove
- 300 grams of red cabbage of cut into wedges.
- 1/4 cup home made chicken stock
- 1 cup of frozen PEAS (#)
Melt butter or suitable spread (df, allergen free e.g. Nutellex) in a large frying pan over medium-high heat or heat oil. Add garlic, then cabbage. Cook, turning, for 2 minutes.
Add stock. Reduce heat to low. Simmer, covered, for 3 minutes. Add peas. Simmer, covered, for 3 minutes or until cabbage and peas are tender. Optional Top with parsley. Serve.