White cabbage, Comté and walnut salad recipe

13 ratings Rate
  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 213 calories / serving
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Heat the olive oil in a large, heavy-based saucepan over a medium heat. Sweat the cabbage with a little salt and the ground cinnamon for 4-5 minutes, stirring occasionally until just softened.

Remove from the heat and transfer to a mixing bowl. Toss with the cubes of Comté and the walnut halves. Adjust the seasoning as necessary. Spoon into serving bowls and serve warm

  • Ingredients

  • 40ml olive oil
  • 1 large white cabbage, shredded
  • 75g Comte, cubed
  • 30g walnut halves, toasted
  • ½tsp ground cinnamon
  • salt
  • pepper
  • Energy 885kj 213kcal 11%
  • Fat 17g 25%
  • Saturates 5g 26%
  • Sugars 6g 7%
  • Salt 4.2g 18%

of the reference intake
Carbohydrate 6.5g Protein 8.2g Fibre 0.4g


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