Sautéed Savoy Cabbage with Spring onions and Garlic

Ingredients for Sautéed Savoy Cabbage with Spring onions and Garlic

• 1 bunch spring onions

• 2 garlic cloves, chopped

• 45ml olive oil

• 450g Savoy cabbage, cored and thinly sliced (1925ml )

• 60ml water

How to make Sautéed Savoy Cabbage with Spring onions and Garlic

Chop spring onions, reserving white and dark green parts separately.

Cook spring onion whites and garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 teaspoons salt, and 1/4 teaspoons pepper and sauté 1 minute. Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes. Add spring onion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.