Pan-fried red and green cabbage

Ingredients

• 3 tbsp of extra virgin olive oil

• 3 banana shallots, peeled and finely chopped

• 1 tbsp of coriander seeds, lightly bashed in a pestle and mortar with 1tsp sea salt

• 400 g of red cabbage, finely sliced

• 300 g of savoy or sweetheart cabbage, finely sliced

• 2 tbsp of quince jelly, (we used Paiarrop Membrillo Quince Paste)

• 40 ml of cider vinegar

2 servings

Calories~425 kcal

Protein~7 g

Carbs~50 g

Fat~22 g

Fiber~15 g

Sugar~27 g

Total recipe

Calories~850 kcal

Protein~15 g

Carbs~100 g

Fat~45 g

Fiber~30 g

Sugar~55 g

Method

• Step 1

  Add the oil and shallots to a large frying pan or wok and fry gently for 2 mins. Then add the coriander seeds, stirring for 1 min, before adding the cabbage. Turn the heat up and stir-fry, keeping the cabbage moving for 3 mins until it starts to wilt and cook down.

• Step 2

  Now add the quince paste and cider vinegar, stirring everything together well and cooking for a further 2 mins.

• Step 3

  Pile onto a serving plate to dish up.