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Add a photoServings: 8
Ingredients
- 1 sm savoy cabbage
- 2 Tbsp. extra virgin olive oil
- 7 clv garlic
- 1 x salt and freshly grnd black pepper minced parsley
Directions
- Quarter and shred cabbage.
- Heat the extra virgin olive oil in a heavy based saucepan on the boiling plate add in crushed garlic cloves and cook for 30 seconds.
- Add in the cabbage: cook stirring for 5 min.
- Season stir in the minced parsley and serve.
- Shred the darker coarser leaves of the cabbage finely and the paler ones more broadly to even out the cooking time.
- This recipe a for savoy cabbage but you will find it also works well with spring cabbage spring greens and shredded sprouts.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5g | |
| Recipe makes 8 servings | |
| Calories 33 | |
| Calories from Fat 30 | 91% |
| Total Fat 3.39g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 9mg | 0% |
| Total Carbs 0.76g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.15g | 0% |
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