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Shredded cabbage with shallots and walnuts recipe

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Shredded cabbage is a Sunday roast staple, but if you're looking for a new recipe, try this sweetheart cabbage recipe, a variety that's sweeter and more tender than regular cabbage. Pan-frying with garlic, chilli and shallots creates a lovely spicy sweetness, while the toasted walnuts lend earthy crunch. Perfect for your next Sunday lunch or Easter gathering. See method

Serves 6
Takes 15 mins
161 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

2 tbsp vegetable oil
2 Tesco Finest echalion shallots, finely sliced
2 garlic cloves, finely sliced
1 red chilli, finely sliced
2 sweetheart cabbages, trimmed and shredded
60g walnuts, toasted

1 of your 5-a-day and high in vitamin C

Each serving contains

Energy
670kj
161kcal 8%
Fat
12g 17%
Saturates
1g 6%
Sugars
7g 8%
Salt
0.1g 2%

of the reference intake
Carbohydrate 7.2g Protein 4.6g Fibre 4.1g

Method

Heat the oil in a high-sided frying pan over a medium heat and fry the shallots for 5 mins, stirring regularly, until softened but not coloured. Add the garlic and chilli and fry for another min.
Trim and shred the cabbages. Add to the pan; cook for 7-8 mins, stirring frequently, until softened and wilted. Season to taste. Tip onto a platter and crumble over the walnuts to serve.

See more Cabbage recipes