Red cabbage and peas
I don’t like to waste food. I had used half a red cabbage a few days ago to make avocado slaw, and the other half was waiting reproachfully in the fridge. So today. when I needed a vegetable side dish for my creamy chicken, bacon and leek pie out came the red cabbage! Necessity is the mother of invention, after all!
1. Finely slice the red cabbage
2. Heat the butter in a large saucepan. Add the cabbage and sauté for 5 minutes on a medium-high heat. Add a splash of water if the cabbage starts sticking.
3. Crumble and stir in the vegetable stock cube half.
4. Mix in the frozen peas.
5. Season with salt and pepper to taste.
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