Quick & Easy

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Sides

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Cabbage with garlic, ginger, and coriander

This incredibly quick and easy cabbage is so good, I sometimes wonder why I eat anything else – and I am not alone: one eight-year-old of my acquaintance announced after her fourth helping that she was coming to live with me so she could eat it every day. I don’t know who felt prouder, me or the cabbage.

You can use butter or olive oil.

The last time i made it, I ate it with a chicken breast cooked with orange, caper, garlic, and anchovy.

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Vegetarian

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Plant-Based

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Gluten Free

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1 cabbage, finely sliced
2 cloves of chopped garlic
Half an inch of fresh ginger, grated
Half a teaspoon of coriander seeds, crushed
10g butter (2 teaspoons), or more if you prefer
Salt and pepper

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Sauté the garlic and spices in the butter in a saucepan.
Wash the cabbage and put in the saucepan with the sautéed spices. Add salt and pepper and cook with the lid on for about five minutes.
Take the lid off and boil rapidly until most of the liquid has gone

If you are vegan or want to avoid dairy, use olive oil.

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Diva notes.

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