Red cabbage, chestnut and mushroom saut
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | large | Onion; cut into wedge |
| ; shaped slices | ||
| 1 | Red cabbage; core removed and | |
| ; finely shredded | ||
| 10 | ounces | Open cup mushrooms; sliced |
| 1 | Courgette; sliced | |
| 1 | 7 ounces can sweekorn kernels; drained | |
| 1 | 12 ounces ca whole peeled chestnuts | |
| 2 | tablespoons | Fresh coriander; chopped |
| Salt and pepper | ||
Directions
1. Heat oil in a large frying pan.
2. Add onion and red cabbage, cover and cook over a gentle heat for about 8 minutes, stirring occasionally. 3. Add mushrooms and courgette, recover and cook for 5 minutes.
4. Add remaining ingredients and cook for about 3 minutes.
5. Serve immediately with rice. Note: Suitable for vegans
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